Cauliflower Bisque with Cheesy Croutons
- 1 medium cauliflower
- 2 tablspoons butter
- 1 onion, chopped
- 1 potato. peeled and diced
- 1 cup water
- 1/2 teaspoon salt
- 2 cups milk
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon grated nutmeg
Preparation time 15mins
Cooking time 40mins
Trim cauliflower into florets. Drop into a pot of lightly salted boiling water and cook two minutes. Drain and set aside. In a large saucepan melt butter, add onion and potato and cook over medium heat for a few minutes. Add blanched cauliflower, water and salt. Cover and simmer 10 minutes. Blend or puree vegetables until smooth. Return to pot. stir in milk. pepper, nutmeg and additional salt to taste. Heat through but do not boil. Serve very hot with cheesy croutons.
Makes 4 servings.
Variation: Try with other vegetable combinations. Replace cauliflower with 4 cups (1 L) chopped carrots, squash, broccoli or celery.
Toss 1 cup (250 mL) bread cubes in a frying pan with
2 tablespoons (30 mL) melted butter. Spread in a single layer on a baking sheet, sprinkle with 1 tablespoon (15 mL) grated Parmesan cheese and bake for 15 minutes in a 300°F (150°C) oven until cubes are crisp and lightly browned