|Cauliflower Soup with Hazelnut Butter Float
1 pound of cauliflower, broken in florets
1 carrot, diced
1 stalk celery, diced
1/2 cup onion, chopped
salt and pepper, to taste
4 cups chicken or vegetable stock
In a stock pot, melt butter, add all the vegetables and saute about 8 minutes, do not brown. Add stock and bring to a simmer and cook until vegetables are tender.
Transfer to a blender and puree.
If you prefer a richer soup, add 1 cup of half and half.
Serve soup hot, topped with a dollop of Hazelnut Butter
1/2 pound unsalted butter
1/2 cup hazelnuts, toasted and crushed
zest and juice of a lemon
1/2 teaspoon salt
1/2 teaspoon pepper, ground
2 Tablespoons fresh chives, minced
Bring butter to room temperature. Add all ingredients to a bowl and whip until light and fluffy. Roll in saran wrap and form into logs.
Can freeze for future, use on top of fish, chicken, pasta or rolls.