Post by gracoman on Nov 29, 2019 16:20:02 GMT -5
This take on the unique purple soup is made with purple cauliflower, purple sweet potatoes, red onion, shallots and sherry vinegar. Garnished with chives, black pepper, thinly sliced carrot, plant-based cream sauce and popped sorghum. Yep, sorghum pops just like popcorn only much smaller. It adds a nice crunch to this hot soup which is smoothly pureed in a high speed blender.
The recipe I used (there are many) called for garnishing with crème fraîche but I used The Game Changers recipe for all purpose cream sauce
without the optional cashews.
No one expected such a tasty show stopping starter for yesterday's plant-based Thanksgiving dinner. A conversation starter to be sure.
Or maybe it was the wine
I used this recipe
but left out all butter, olive oil and dairy.