Cauliflower Mascarpone Soup with Roasted Red Pepper Tapenade

Preparation:	20 min
Marinating/Waiting:	0 min
Cooking:	25 min
Total:	45 min

6-8
servings

Category:	Soups
Subcategory:	Creams
Source:	Christmas magazine

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Recipe ingredients

Soup
2 cups (500 mL) Irresistibles organic chicken broth*
2½ cups (625 mL) cauliflower, coarsely chopped
2/5 cup (100 mL) mascarpone cheese
1 Tbsp. (15 mL) Irresistibles roasted red pepper and artichoke tapenade*
Garnish
6 slices Irresistibles Genoa salami*, cut small (optional)
2 Tbsp. (30 mL) Irresistibles roasted red pepper and artichoke tapenade*
6 - 8 leaves basil

Preparation

In a pan, bring chicken broth to a boil and cook cauliflower until tender.
In a blender, purée cauliflower and broth. Stir in mascarpone and tapenade. Season and keep warm.
In a skillet, fry salami until crisp. Set aside.
Pour hot soup into small bowls and top with salami, 1 tsp. (5 mL) tapenade and a basil leaf.

Suggestion

Origin: Canadian

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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