Cauliflower Soup
Good:
chop cauliflower, cook in chicken broth, add salt, pepper, cayenne & garlic to taste
Put all into blender, blend til smooth
Serve garnished w/small amt of chopped scallion on top
recipe follows:
PUREED CAULIFLOWER SOUP WITH CORIANDER
cooksillustrated.com
Serves 4 to 6. Published November 1, 1996.
Either chicken or vegetable broth can be used in this recipe.
to make vegetarian use veg broth,
to leave out milk add garlic
Ingredients
- INGREDIENTS
- 2 tablespoons unsalted butter , or the same amount of vegetable or olive oil
- 1 medium onion , 3 medium shallots or 1 medium leek (white and light green parts only), chopped
- 2 tablespoons dry sherry or white wine
- 1 medium head cauliflower (about 2 pounds), stems discarded and florets cut into bite-sized pieces (about 5 cups)
- 2 cups low-sodium chicken broth or low-sodium vegetable broth
- 1 teaspoon table salt
- Ground white pepper
- 1 teaspoon ground coriander(I did not use)
- 1/2 - 3/4 cup whole milk
- 2 teaspoons minced fresh chives , or minced parsley
Preparation
Step 1
INSTRUCTIONS
1. Heat butter or oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add sherry and cauliflower; stir-cook until sherry evaporates, about 30 seconds.
2. Add stock, salt, pepper to taste, and coriander to saucepan; bring to boil. Reduce heat to simmer; cover and cook until cauliflower is tender, about 12 minutes.
3. Ladle cauliflower mixture into blender. Add 1/2 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through.
Add additl salt & pepper to taste
If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)
4. Ladle soup into individual bowls. Garnish with minced chives and serve immediately.