You are here

Cauliflower Soup Shooters

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


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


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.