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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
We use commercial pesto in this dish, but still, we have a hint of summer after the warming winter soup of cauliflower and cheese. One small jar of pesto will be enough.
Cauliflower and Gruyère Soup Preparation and cooking time: 35 minutes1/3 head of cauliflower, about 2 cups small florets
1 small onion
2 ribs celery
1 1/2 - 2 1/2 cups chicken broth (Start with 1 1/2 cups, after pureeing and adding milk add more if you want it thinner)
1/2 tsp dried thyme
1/2 cup (2oz, 60gr) shredded Gruyère
1/2 cup (4oz, 125ml) milk or cream
1 tbs butter
2 tbs freshly grated Parmesan cheese
1/2 tsp paprika
Chop onion and celery. Cut cauliflower into small florets (leaving small 'stems'). Melt butter in medium saucepan over medium-high heat. Add celery, onion and sauté until tender, about 5 minutes. Add cauliflower, 1 1/2 cups of broth and thyme. Bring to a boil, reduce heat and simmer until cauliflower is tender, 20 - 25 minutes.
Purée soup in a blender or using an immersion blender. Return soup to heat, add milk or cream and bring to a simmer. Add more chicken broth if desired. Taste and add salt & pepper if needed. Reduce heat and add cheese, whisking to combine. Do not let it boil or the cheese may separate. Add more hot broth if needed. Ladle into soup plates, sprinkle fresh Parmesan, paprika evenly over the top and serve.
For the Shrimp:
12oz (350gr) large shrimp (prawns), cleaned
2 tbs pesto
1 tbs lemon juice
2 tbs olive oil
Olive oil for coating pan
For the Pasta:
spaghetti, 3.5oz (100gr) a circle about 1" (2.5cm) in diameter
1/3 cup pesto
1 tbs good olive oil or truffle oil
Shrimp: Clean shrimp if needed, if not just rinse and let drain. Mix pesto, lemon and oil. Add shrimp and toss to coat. Heat a nonstick skillet over medium-high heat. Add shrimp and sauté for 3-5 minutes, until raw shrimp curl and turn opaque or cooked shrimp are heated through.
Pasta: Cook pasta according to package directions. When done, drain.
To finish: Mix pesto and oil. Add to pasta and toss well to coat. Arrange nicely on a platter or large plate. Lay the shrimp on top of the pasta and spoon any remaining sauce from the pan over the top. Serve.
2 large carrots
1/4 cup chicken stock
1 tsp Balsamic vinegar
1 tsp brown sugar
2 tsp butter
Slice the carrots very thinly. In small skillet heat the stock, vinegar, sugar and butter. When simmering add the carrots, cover, reduce heat to low and simmer for 10 minutes. Uncover and cook off any remaining liquid. Serve.
Cooking Schedule: 40 minutes for menu |
When ready, purée soup |
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