Important message from Bonduelle

Download

The recipes we love

Chilled fennel cauliflower soup with pear
Chilled fennel cauliflower soup with pear

Chilled fennel cauliflower soup with pear

Portions 4
Preparation Time
Cooking Time

Ingredients

30 ml (2 tbsp.) olive oil

1 liter (4 cups) minced fennel (one bulb)

4 green onions (white part) or ½ onion, coarsely chopped

1 bag of ARCTIC GARDENS cauliflower rice

1 liter (4 cups) vegetable broth reduced in salt

2 Barlett pears, peeled and cut into pieces

1 kaffir lime leaf (optional)

Salt & Pepper mill Timut pepper (4 to 6 berries) - (optional, adds a floral note)

Suggested toppings

1 Barlett pear

125 ml (½ cup) crushed toasted hazelnuts

125ml (½ cup) crumbled blue cheese

Preparation

1. In a saucepan, heat oil over medium-high heat and sauté fennel, onion and cauliflower rice for 5 to 10 minutes or until tender, but do not caramelize.

2. Add broth, pear pieces, lime leaf and timut pepper and simmer for 15 to 20 minutes over medium-low heat.

3. Remove kaffir lime leaf and timut pepper berries.

4. Using a blender, puree until smooth and season to taste.

5. Chill completely in refrigerator, minimum 1 hour.

6. Serve in bowls and garnish with small dice or thin slices of pear, toasted hazelnuts and blue cheese.

Recipe ideas using this product