Tomato Saffron Bisque Sauce – GOAT
This is TOMATO SAFFRON CAULIFLOWER BISQUE. I didn’t know it was also a sauce. Heated some leftover soup, poured it over green pasta, topped with animal-free parmesan, a drizzle of extra virgin olive oil, fresh grind black pepper and I WAS in GOAT Heaven!! This dish made from a GOAT soup deserved a post of its own. Woebegone!
The soup/sauce makes 8 cups – for main dish pasta? 6 ample servings
2, 28 oz. can whole plum tomatoes in puree – I used SAN MARZANO brand – place in blender container and blend till smooth
1-1/2 t. salt (I used unsalted tomatoes, so adjust to taste)
fresh grind black pepper to taste
1 t. smoked paprika
1 t. dried basil
1 t. dried tarragon
1-2 pinches saffron threads
1 T. light brown sugar
2 t. jarred minced garlic
zest and juice of 1 lg. lemon – roll firmly on counter to loosen membranes – strained
zest of 1/2 lg. orange plus juice of 2 lg. oranges, strained
3 c. cooked cauliflower, cut into sm. bite size
2 T. light sesame oil – I used ROLAND brand
2 stalks celery, cut thinly on the diagonal for quick cooking
1 c. diced sweet onion, 1/2 inch squares
1/2 diced sweet orange pepper, 3/8 inch squares
salt and pepper to taste
1 c. FORAGER PLAIN PROBIOTIC CASHEWMILK YOGURT BEVERAGE
In large saucepan, over medium heat, combine blended tomatoes, salt, black pepper, smoked paprika, basil, tarragon, saffron, brown sugar, garlic, lemon and orange zest and juice. Stir well, bring to soft boil, then reduce heat to very low and simmer while you prep the other ingredients.
Prep the cauliflower and add to soup, keeping soup on very low heat.
In large skillet, over medium heat, melt sesame seed oil.
Add celery, onion, orange pepper, salt and black pepper. Stir to evenly coat, then saute till partially wilted and a little brown-tinged.
Reduce heat to low and finish cooking slowly. When tender-soft, scrape skillet contents into soup including the oil from the pan.
Cook about 15 minutes. Salt and pepper to taste.
Now add the FORAGER PLAIN PROBIOTIC CASHEWMILK YOGURT BEVERAGE. Stir well.
Either serve now or pack up in covered containers for service later.
Cook 12 oz. package RONZONI SUPERGREEN thin spaghetti according to package instructions in lots of boiling, sufficiently salted water; drain well in colander.
Place in large bowl. Salt and pepper liberally. Toss.
Add enough sauce to coat, but not run off. Toss.
For each serving:
Lift a generous portion of spaghetti onto each plate.
Spoon liberal amount of sauce over pasta.
Sprinkle generously with GO VEGGIE PARMESAN CHEESE around the perimeter of the pasta.
Sprinkle with fresh grind black pepper.
Drizzle about 1 Tablespoon extra virgin olive oil onto center of pasta.
Serve.
Notes: If after refrigeration the soup/sauce thickens from the cauliflower absorbing some of the liquid, add a little more FORAGER PLAIN PROBIOTIC CASHEWMILK YOGURT BEVERAGE to thin it after reheating.
If you don’t have any probiotic yogurt beverage left, then use a little water or diluted orange juice (half water/half juice). When heating yogurt in any dish try not to boil it. Adjust for salt and it’s just like you just made it!
CHEF DAVIES-TIGHT™ 