Posted on March 18, 2016 by Anne Milneck | 0 comments
This beautiful, decadent soup has a secret: it's also a quick, one-pot, serve-a-crowd meal. And there are no knife skills needed! Rough chopped cauliflower and aromatics go into the pot with our Garlic Jalapeño Oil and Unholy Trinity. Pop on the lid, wait a bit then puree and add crawfish. Couldn't be easier!
1 head cauliflower, cut into florets
1 onion, chopped
3 carrots, chopped (about 1 cup)
1 Tbl Unholy Trinity
2 tsp salt, plus more to adjust at end of cooking
Water or stock to just cover contents of pot, plus more for adjusting consistency
1 lb crawfish tails
Heavy cream for adjusting consistency (optional)
Place the cauliflower, onion, carrot, Unholy Trinity, Garlic Jalapeño Extra Virgin Olive Oil and salt in a dutch oven. Cover with stock or water. Bring to a boil and lower heat to a simmer. Cover with a lid and simmer until the cauliflower is tender and the onions are clear. Puree with a immersion (stick) blender or in batches in a conventional blender being sure to vent the lid and cover with a towel while blending. Adjust the consistency with water or stock.
Add in the crawfish (reserve a few for garnish) and bring the soup back to a simmer to heat through. Taste again and adjust with salt if necessary. Add a little cream to adjust the consistency and add decadence, if desired. Garnish with a few crawfish tails and a sprinkling of Caramelized Onion Sea Salt for savory crunch!
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