Cauliflower Soup with wilted spinach, Green Beens and Chorizo


1 head cauliflower, whole
½ cup garlic, chopped roughly, more or less to taste
2 qt blond stock (see stock recipe in index)
1 lb chorizo (see Chorizo recipe in index)
½ lb whole green beans
1 lb fresh baby spinach
1 cup chopped leeks (whites only)
Half a loaf of stale crusty bread, cubed (tuscan loaf or similar, a few days old is best)
Salt and pepper to taste

Over medium heat, brown the chorizo, add leeks and garlic. When the leeks become translucent add  the head of cauliflower, green beans and stock. Bring the stock to a boil, reduce heat to a simmer,  cover and cook until the cauliflower is tender and breaks apart with a spoon. Remove from heat, add  fresh herbs and cover for 5 minutes. Serve over the bread and spinach. Vegetarian version: omit sausage and replace blond stock with vegetable.

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