MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cream of Cauliflower Soup -- Great Northern Railway
Categories: Vegetables, Dairy, Chilies
Yield: 6 Servings
1 md Cauliflower
4 tb Butter
1 md Onion; diced
1 Leek; sliced
4 tb Flour
4 c Milk; hot
1 c Light cream (half & half);
- hot
1 tb Butter
1 ts Salt; more to taste
1/4 ts Cayenne; more to taste
OK, here we go. Remove the leaves from the cauliflower -
throw them away, you don't want them. Then trim it up,
trim the bottom of the stem, then cut the florets from
the stems, saving the stems for later. Put those
florets into a pot, cover them with water and get them
started boiling - a nice easy boil will do, you don't
want to boil over and create a mess for yourself. You'll
boil them for about 10 minutes until they are tender.
While your florets are doing their happy dance in
their pot, You want to put 4 tb butter in a larger
pot along with the diced onion and leek. Saute them
gently - don't burn them, or you'll have to start all
over after another dang trip to the grocery store. As
they become tender, add the 4 cups of hot milk. Also to
the hot milk, onions and leeks you'll add the saved
cauliflower stems. They say to bring that to a moderate
boil (be careful or your milk will scald, then another
danged trip to the grocery store) for about 15 minutes.
Time to drain the little florets. Just dump them in
the strainer, and they need to be cut into smaller
pieces. As they were nice and tender, just swipe a
nice, sharp paring knife through them about a dozen
times as they drain in the strainer.
Take the four cups of milk with its flavour boosters of
cauliflower stems,leeks and onion off the stove and pour
it through the sieve into your large pot. No, the pot
doesn't have to be large enough to boil crabs and
lobster, but large enough to add those pretty little
florets into as well. Do your best to get all the
liquid out of that sieve while leaving the solids
behind.
Add the florets, another tablespoon of butter, the cup
of hot light cream. Put the pot back on the stove and
warm it all up once again. You want it nice and hot
(remember not to scald it).
Ladle into soup bowls and serve!
NOTES: You'll need 4 saucepans, a small, a 1 quart,
1-1/2 quart, and a 2 quart. I managed to get by with
three, and the two smallest weren't adequate for the
contents of their part of the recipe. Forget the small
and the 1 quart, use the other two plus a large pot.
Thus, the juggling act! OH! You're also going to need a
large sieve to strain the onion, leeks and stems from
the boiled milk. Wait for it, it's coming! It also
claims prep time to be one hour, and that's pretty much
on track. -- Cindy
RECIPE FROM:
https://ironhorsecuisine.com
Uncle Dirty Dave's Archives
MMMMM
