Reasor's www.reasors.com
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Nutritional Information
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Puree of Cauliflower Soup with Roasted Brisket & Vegetables
    Ingredients
  • 2 1/2 pounds Certified Angus Beef® Brisket 1/4 Inch Diced
  • 8 cups Cauliflower, chopped
  • 2 cups Celery, chopped
  • 2 cups Onion, chopped
  • 1 tablespoon Garlic, chopped
  • 6 cups Water
  • 2 cups Cream
  • 1 cup Carrots, peeled and finely diced to approximately 1/8 inch
  • 1 cup Turnips, peeled and finely diced
  • 1 cup Sweet Potatoes, peeled and finely diced
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Whole Rosemary
  • 1/2 teaspoon Oregano Leaves
  • 1 tablespoon Oil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper, freshly ground

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Directions
  1. Place cauliflower celery onion and garlic in large stockpot with water. Cook 30 minutes and transfer to food processor fitted with a metal blade.
  2. Add cream while pureeing to smooth consistency. Set puree aside and keep warm.
  3. Combine carrots, turnips, sweet potatoes, salt, rosemary, oregano and oil; roast at 400°F for 30 minutes.
  4. Combine brisket with salt and pepper and cook in medium fry pan on low heat for 30 minutes.
  5. Garnish soup with brisket and roasted vegetables.
Servings: 12