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Cauliflower Soup with Roasted Beef and Root Vegetables

Cauliflower Soup with Roasted Beef and Root Vegetables

Yield: 12 servings.

2 1⁄2 lb. Certified Angus Beef® brisket, top round, sirloin or top blade, small dice
8 cups chopped cauliflower
2 cups chopped celery
2 cups chopped onion
1 Tbsp. chopped garlic
6 cups water
2 cups cream
1 cup finely diced and peeled carrots
1 cup finely diced turnips
1 cup finely diced sweet potatoes
1⁄2 tsp. kosher salt
1⁄2 tsp. rosemary
1⁄2 tsp. oregano
1 Tbsp. oil
1⁄2 tsp. salt
1⁄2 tsp. pepper

Place cauliflower, celery, onion and garlic in large stockpot with water. Cook 30 minutes. Transfer to food processor fitted with metal blade. Add cream while pureeing to smooth consistency. Set puree aside and keep warm.

Combine carrots, turnips, sweet potatoes, salt, rosemary, oregano and oil; roast at 400°F for 30 minutes. Combine beef with salt and pepper; cook in fry pan on low heat for 30 minutes. Garnish soup with beef and vegetables.


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