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Serves 4
Ingredients
45 ml unsalted butter
1 small onion, thinly sliced
750 ml cauliflower, cut into pieces
500 ml chicken stock
200 ml milk
Salt and pepper to taste
1 Avocado from Mexico, diced
1/4 c toasted pine nuts
1/4 c fresh red grapes, sliced
Directions
In a pot, melt the butter until it turns hazelnut brown, then lightly sauté the onions and cauliflower. Deglaze with the chicken stock and milk, and simmer for 30 minutes.
Season the mix, then pass it through the blender. Pour into soup bowls and garnish with pine nuts, grapes and diced avocados.
CHEF'S TIP: This soup is also delicious served cold in summer!
（Avocados From Mexico Recipe: Laurent Godbout, chef Chez l’Épicier） |
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