Recipes

Cauliflower Soup & Roasted Chicken Breast

Creamy cauliflower and tender roast chicken soup. Perfect for a cold winter night.
Serves 4.

Ingredients:

• Cauliflower, chopped 1000g
• Chicken stock 800g
• Qimiq cooking cream 300g
• Basil pesto 80g
• Salt 12g
• Black pepper 4g
• Fresh brown onions, diced 80g
• Butter salted 60g
• Oven Roasted & Sliced Chicken Breast 320g
• Sourdough 8 slices

Method:

1. Melt butter, sweat off onions and cauliflower
2. Add stock and simmer until cooked, approximately 12 minutes until fully cooked
3. Add cooking cream then using a stick blender process until smooth
4. Add Roasted Chicken Breast to the soup at boiling point. Turn down to a simmer for 2 minutes
5. Warm bread in the oven for 4 minutes at 180 degrees celsius

Serving suggestions

Garnish with pesto
Warm bread and Olive oil