無需奶油的奶油，奢華奶油

The start of a new decade is a great incentive to push the restart button on your health and eating habits. Many of us make a resolution to do so on Jan. 1, but sticking to that resolution can be a tricky thing…especially when we’re bombarded by a plethora of Valentine’s Day treats a month later. An easy, fun way to "lighten up" and incorporate more plant-based foods into your diet is to use the Happy Whip ” brand cream dispenser to inject texture and aeration into your favorite vegetarian or vegan recipes–like this delicious nut milk-based Frothy Vegan Cauliflower Soup. It’s so packed with umami flavor from the porcini mushroom powder and nutritional yeast you won’t even miss the parmesan cheese or cream.  

素食泡沫花椰菜湯

產量：約6-8份

2湯匙橄欖油

¼ 杯洋蔥丁

8盎司花椰菜小花，切碎

1瓣大蒜，切碎

1片月桂葉

1枝新鮮百里香

2 湯匙乾白葡萄酒或苦艾酒

1 杯低鈉蔬菜湯

½噸。黑胡椒粉

1噸。猶太鹽

1噸。牛肝菌粉* 少許肉荳蔻

1 杯杏仁奶或腰果奶

1噸。營養酵母 

1. Saute the onion in olive oil until translucent, then add the cauliflower, garlic, bay leaf, thyme, black pepper, salt, porcini powder, and nutmeg.  Continue to saute for about 1 min., then add the wine and stock. Simmer mixture for about 4-5 mins., then remove the bay leaf and thyme stem. Stir in the nut milk and nutritional yeast.

2. Use an immersion blender or transfer the mixture into a blender and puree until very smooth.  Strain the mixture through funnel/strainer into a .5 ltr Happy Whip It! stainless steel cream dispenser.  Secure the head fitted with a plain tip, then screw on one N2O charger. Vigorously shake the dispenser (about 13 times) to disperse the gas. 

3.Dispense the soup into cappuccino cups.  Garnish each portion with a tiny pinch of fresh 微型蔬菜或切碎的香草，撒上牛肝菌粉。 

*可以透過在香料研磨機中將乾燥牛肝菌磨碎來輕鬆製作。