Cauliflower Mascarpone Soup with Roasted Red Pepper Tapenade

Cauliflower Mascarpone Soup with Roasted Red Pepper Tapenade
  • 6 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 0:45 Total Time

Ingredients

Add all
  • soup

  • 2 cups
    (500 mL)

    organic chicken broth

  • 2 1/2 cups
    (625 mL)

    coarsely chopped cauliflower

  • 2/5 cup
    (100 mL)

    mascarpone cheese

  • 1 Tbsp.
    (15 mL)

    roasted red pepper and artichoke tapenade

  • Garnish

  • 6

    Genoa salami

  • 2 Tbsp.
    (30 mL)

    roasted red pepper and artichoke tapenade

  • 6-8

    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.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007