Cauliflower Soup Shooters

Earthy, yet fresh, this cauliflower puree makes a great starter or soup; garnish with spring peas and fried basil.
Cauliflower_Soup_Shooters_0

Ingredients:

2 Tbsp. olive oil
4 cloves Ready-Set-Serve Peeled Garlic, chopped
2 cups Ready-Set-Serve Cauliflower Florets, steamed
2 cups heavy cream
1/2 cup Parmesan cheese, grated
1/2 cup Mozzarella cheese, grated
1/4 tsp. nutmeg
1/4 cup Markon First Crop Basil + more tiny leaves for garnish
1/2 cup peas
1 tsp. salt
1/8 tsp. black pepper

Instructions:

Heat olive oil in a sauce pan; add garlic and cook until fragrant. Add cream, cheeses, nutmeg, and basil; whisk while cooking until thickened.
puree cauliflower and cream mixture until smooth; return to pan and heat until warm. Pour into shot glasses or bowls and top with peas and basil leaves. Serve while warm.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.