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Creamy Cauliflower Soup with Corn and Rice
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(Recipe ID: 844)
Preparation time: 15 minutes; Cook time: 35 minutes
Source: Chef Joseph Lowery
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1 large Cauliflower
- 3 Onions
- 2 medium Potatoes
- 4 cloves Garlic
- 4 Tablespoons Cooking/ All Purpose Olive Oil* *
- 2 cups White Wine
- 8 cups Chicken or Vegetable Stock
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Thyme
- 1/2 teaspoon Sage
- 1 teaspoon Chervil
- Pinch of Cayenne Pepper
- 1/2 teaspoon Black Pepper
- 3 Ears Corn
- 1/4 teaspoon Cumin
- 3 Bay Leaves
- 2 cups Cooked Brown Rice
- Tamari Soy Sauce or Salt*, to taste *
- Break cauliflower into flowerets, chop onions, peel and dice potatoes, and chop garlic.
- Heat 3 tablespoons olive oil in a large soup pot and cauliflower, onion, garlic and potaotes.
- Cook over lower heat, stirring frequently, until the vegetables begin to soften. Add white wine and simmer another 4 to 5 minutes.
- Add 7 cups of the stock, Worcestershire sauce, thyme, sage, chervil, cayene pepper, and black pepper. Simmer until all ingredients are completely soft.
- While vegetables are simmering, slice the fresh corn from the ears.
- In a sauté pan or saucepan, heat the remaining tablespoon of olive oil over a low flame and add corn, stirrin constantly for a few minutes. Then add cumin, bay leaves and the remaining cup of stock and cook until corn is tender.
- When cauliflower and other vegetables are thoroughly cooked, cool soup and puree in a food processor. Add a bit of water if mixture becomes too thick.
- Return the soup to soup pan and sitr in the cooked corn (remove bay leaves) and cooked brown rice. Season with desired amount of tamari soy sauce or salt.
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