900 ml SELECTED VARIETIES
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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.