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Name:   Talullahhound - Email Member
Subject:   Cauliflower Soup
Date:   1/9/2010 11:49:16 AM

I've been making this one for years. It's from the "Victory Garden" cookbook, which sadly is now out of print.

1 3/4 lb cauliflower pieces (this is usually about 1 1/2 heads
1 TBSP lemon juice
4 Tbsp butter
1/2 cup finely chopped celery
1 cup of chopped leeks (white part only); but onion work just fine
4 TBsp flour
6 cups chicken broth
2 tsp salt
1/2 cup of heavy or light cream (or you can use non-fat half&half)
freshly ground pepper

Break 3/4 of the cauliflowers into small flowerettes. Microwave these for about 2 minutes with 1/2 Tbsp of lemon juice until they are tender-crisp.

Melt 2 Tbsp of butter, add celery and leeks/onions and cook until wilted. Add the flour and cook for about a minute. Whisk in the broth, turn heat to high and bring to a boil, then reduce the heat and simmer about 5 minutes. Chop the remaining cauliflower and add it to the broth, along with the salt. partially cover and simmer for 15 minutes. Puree in a food processor or use a hand blender, then put it back in the pan, add the cream and and remaining lemon juice, salt to taste and fresh black pepper.
Stir in the tender crisp flowerettes that you microwaved and reheat. Add the remaining butter and serve.

Makes about 2 quarts.





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