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Home > Dining Out > Restaurant Guide > Gianna’s Grille
Recipe From Gianna’s Grille
Vegan Broccoli and Cauliflower Bisque
1 cup diced onion
3 stalks diced celery
3 cloves chopped garlic
8 tsp. soy oil
8 tsp. unbleached flour
1/2 gallon soy milk
3 cups vegetable stock
4 large Yukon gold potatoes, diced
1 head broccoli florets
1 head cauliflower florets
1 Tbsp. rosemary
1 tsp. sage
Salt and pepper, to taste
In a soup pot, sauté the onion and celery
until translucent. Add the garlic and sauté for 1 minute, then add
the oil and flour and sauté for 1 more minute. Slowly add the soy
milk and vegetable stock, whisking continuously. Add enough stock to reach
the desired thickness. Add the potatoes, bring to a boil, reduce the heat,
and simmer. Add the broccoli and cauliflower florets, rosemary, sage, and
salt and pepper to taste. Cook until the florets are tender. Garnish with
the parsley and serve.
Makes 6 servings.
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