Grilling & Recipes: Cauliflower Soup

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	Name:	Talullahhound -
	Subject:	Cauliflower Soup
	Date:	9/19/2010 4:42:25 PM

From the Victory Garden Cookbook:

1 3/4 lb cauliflower, broken into flowerettes
1 TBSP lemon juice
4 TBSP butter
1/2 cup finely chopped celery
1 cup of chopped onions
6 cups chicken broth (I usually use the boxed stuff)
2 tsp salt
1/2 cup light cream
Freshly ground pepper.

Cook the cauliflower in the broth until tender-crisp. Meanwhile, melt the butter in a pan, and cook the onions and celery until wilted. Add the flour and cook long enough to get rid of the flour taste (maybe 2 minutes). Wisk the broth into the mixture and cook on high heat for about 5 mintues. Lower heat, partially cover and cook for about 15 minutes.
At this point, I usually use an immersion (hand-held) blender to puree to the desired textur,e, but in a pinch you could use a regular blender. Put add the cream, salt/pepper and lemon juice.

I've been making this for years. It comes together quickly. Sometimes I just steam half of the cauliflower in the microwave and add it toward the end for more texture.

I"m also a big fan of a good onion soup. It's pretty straightforward -- just basically onions and beef broth. But, the beef broth quality really matters -- homemade or high quality store bought; and the onions must be carmelized to a golden brown for it to develop that good flavor.

Other messages in this thread:

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OK, Here Comes Soup Season>>> - Mack - 9/16/2010 7:56:25 PM

Salsa, Chicken Tortilla and Black Bean Soup - Maverick - 9/17/2010 11:00:12 AM

Salsa, Chicken Tortilla and Black Bean Soup - Mack - 9/17/2010 5:47:02 PM

Cauliflower Soup - Talullahhound - 9/19/2010 4:42:25 PM

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