Description
A simple soup starts by throwing cauliflower, chestnuts, and pears on a roasting pan and throwing it in the oven and then pureeing everything with broth
Ingredients
Scale
- 1 large head cauliflower, cut into florettes
- 12 chestnuts, pierced in 2 spots with a sharp knife
- 2 Bosc pears, cored and cut in half
- 1 tablespoon olive or canola oil
- 1/4 teaspoon salt
- Fresh ground pepper
- 1 (32 ounce) carton fat-free, low sodium chicken broth
- Freshly grated nutmeg
- Sour cream
Instructions
- Preheat oven to 400 degrees.
- In a large bowl toss cauliflower and pears with oil and spread onto 2 large roasting sheets. Add 6 chestnuts to each pan. Roast until cauliflower is golden brown and chestnuts are soft, about 40 minutes.
- As soon as chestnuts are cook enough to handle, peal them. Add cauliflower, nuts, pears, chicken broth to a large stock pot and puree with an immersion blender. Heat soup until warm. Taste and adjust seasonings.
- Serve topped with grated nutmeg and sour cream.