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Post by mandie68 on Nov 25, 2006 20:36:39 GMT -5
1 cauliflower head, separated into florets 1 large onion, coursely chopped 2 small green jalapeno peppers, deseeded & minced 2 Tablespoons olive oil 4 cups vegetable broth salt & pepper to taste 3 Tablespoons fresh lemon juice 2 Tablespoons fresh herbs (thyme, marjoram, etc.)
If you're using jalapeno peppers, use plastic gloves or wash your hands immediately after handling the peppers and seeds.
Saute the vegetables in the olive oil for 5 minutes in a large, deep saucepan.
Add the broth, salt, and pepper, and cook until the vegetables are tender (about 12-15 minutes).
Add the lemon juice and 1 Tablespoon of the fresh herbs. Divide up the ingredients into 2 or 3 bathches, and puree one batch at a time in a blender; return the batches to the saucepan. Serve garnished with the remaining fresh herbs.
Serves 5
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