Purée of Cauliflower Soup with Roasted Brisket and Root Vegetables Recipe
Ingredients
* 2 1/2 pounds (1 kg) Certified Angus Beef ® brisket, 1/4-inch (.5 cm)
dice
* 8 cups (2 L) chopped cauliflower
* 2 cups (500 ml) chopped celery
* 2 cups (500 ml) chopped onion
* 1 tablespoon (15 ml) chopped garlic
* 6 cups (1.5 L) water
* 2 cups (500 ml) cream
* 1 cup (250 ml) finely diced peeled carrots, approximately 1/8 inch (.3 cm)
* 1 cup (250 ml) finely diced peeled turnips
* 1 cup (250 ml) finely diced peeled sweet potatoes
* 1/2 teaspoon (2 ml) kosher salt
* 1/2 teaspoon (2 ml) whole rosemary
* 1/2 teaspoon (2 ml) oregano leaves
* 1 tablespoon (15 ml) oil
* 1/2 teaspoon (2 ml) salt
* 1/2 teaspoon (2 ml) freshly ground black pepper
Instructions
1. Place cauliflower, celery, onion and garlic in large stockpot with water.
Cook 30 minutes and transfer to food processor fitted with a metal blade. Add
cream while puréeing to smooth consistency. Set purée aside and
keep warm
2. Combine carrots, turnips, sweet potatoes, salt, rosemary, oregano and oil;
roast at 400°F (200°C) for 30 minutes.
3. Combine brisket with salt and pepper, and cook in medium fry pan on low heat
for 30 minutes.
4. Garnish soup with brisket and roasted vegetables
Makes 12 servings
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