Categories: Cauliflower, March2012, Peppers, SBF, Soups

Ingredients

• 1 pound of frozen caulifower florets
• 1/2 cup of water
• pinch of salt.
• 1/2 cup of shredded swiss cheese
• 2 tablespoons of butter
• 2 cups of chicken stock
• 1/3 cup of heavy cream
• salt and pepper
• 12 oz. of roasted red peppers
• 2 cups of chicken broth
• 1/2 cup of chopped onions
• 1/2 cup of heavy cream
• 2 tablespoons of butter

Directions

1. Cauliflower and Red Bell Pepper Soup

2. Place 1 pound of frozen caulifower florets in a microwave-safe bowl with 1/2 cup of water and a pinch of salt. Cover with plastic wrap and microwave on high for 9 minutes. Drain. Place cauliflower on work bowl of a food procesor with 1/2 cup of shredded swiss cheese, 2 tablespoons of butter and 2 cups of chicken stock. Proces until smooth. Add 1/3 cup of heavy cream and pulse until it is incorporated. Season with salt and pepper. Pour into microwave-safe bowl and cover with plastic wrap. Set aside.

3. Place 12 oz. of roasted red peppers from a jar in a micro-wave safe bowl with 2 cups of chicken broth and 1/2 cup of chopped onions. Cover with plastic wrap and microwave on high for 5 minutes. Place peppers, onions and stock in bowl of a food processor and process until smooth. Add 1/2 cup of heavy cream and 2 tablespoons of butter. Pulse to blend. Pour into microwave-safe bowl and cover with plastic wrap.

4. To serve, heat the soups in a microwave until hot, about 2 minutes each. Using two 1-cup measuring cups, each filled 3/4 with soups, pour both soups into soup bolw simultaneously. Swirl soups together with a toothpick. Serve hot.

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