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Cauliflower and Kale Soup
Nb persons: 8
Yield: 3/4 cup
Preparation time: 1 hour
Total time:
Source: Canyon Creek Cooks
| 1/2 cup | diced onions |
| 1 tablespoon | minced fresh garlic |
| 1 1/2 teaspoons | olive oil |
| 1/2 cup | white wine |
| 1 head | califlower, washed, cored and chopped |
| 3 1/2 cups | Vegetable Stock |
| 1 cup | thinly sliced kale lighlty packed |
| 1 teaspoon | chopped fresh tarragon |
| 1 teaspoon | salt |
| 1/2 teaspoon | pepper |
1. In a large suacepan, saute onions and garlic in olve oil until onions are translucent.
2. Add wine and reduce by half. Add califlower and vegetable stock. Bring to a boil, reduce heat to medium-low and cook until cauliflower is soft, about 20 minutes. Add kale and simmer for 5 minutes. Remove from heat and cool. Transfer to a blender container and puree until smooth.
3. Return soup to saucepan and bring to a simmer. Add tarragon, salt and pepper.
50 calories/8 gm carbohydrate/1 gm fat/ 0 mg cholesterol/ 2 gm protein/ 338 mg. sodium / 2 gm fiber
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