Pureé of Pea Soup with Cauliflower Recipe
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This tasty pea soup recipe features cauliflower florets that are surrounded by the soup, providing flavor and texture to the dish.
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2 packages frozen peas (10-12 oz)
1 carrot - diced
2 green onions - chopped
1/2 cup water
1 teaspoon thyme - dried
salt and pepper - to taste
4 tablespoons unsalted butter
1/2 cup parmesan cheese - shredded, plus more for garnish
1 cauliflower - small head, core in tact, main stem and leaves removed
1/2 pint heavy whipping cream
:pot to steam cauliflower, medium pot
Place carrots in boiling water, cook 2 minutes.
Add peas, green onions and seasonings.
Cover and cook until tender. Drain.
Pureé in batches in food processor or blender. When all pureéd, put back in pan.
Add butter, cream and parmesan cheese. Stir to combine.
Bring 2 cups water to a boil and place head of cauliflower into it. Cover and cook until crisp tender, about 5 minutes. Drain.
Place cauliflower head, core down in pretty serving bowl.
Spoon pea pureé all around cauliflower. Reheat in microwave if needed.
Garnish with shredded parmesan cheese and season with salt and pepper if needed.
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