recipes
Chilled cauliflower, broccoli and rucola soup
Serves: 4
2017-06-15
Method
Peel and chop the turnip into small dice, cook in a pot with butter and olive oil until soft. Trim the cauliflower and broccoli into florets and add to the turnip stir for a few minutes. Next add the cashew nuts and rucola, pour over the vegetable stock and simmer for 20 minutes. Add enough cream and whizz into a smooth cream, season to taste and arrange consistency with more stock or cream. Soup can be served hot or even chilled.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.