Subject: Cream of Cauliflower Soup
From: Unicorn (unicorn@indenial.com)
Date: Sat May 04 2002 - 02:43:18 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Reader Michelle Yoder knows that every true food funny is better if it
has a dog in it:
When we first brought our dog Boomer (a Shepherd Lab mix) home, we
learned that in Boomer's previous life he had a strong attraction to
food. Any kind of food. In fact I could share any number of food
funnies about this dog, but I will only share this one for now.
Boomer is very quick and whenever my husband and I were cooking and
would drop some food on the floor, Boomer would get it before we could
pick it up. Whenever we would drop food on the floor we must have
always said "sugar" as well. (Actually it was a little stronger than
"sugar", but this is a family ezine). We realized that we would have
to be more careful of our language when one day, I banged my knee and
said (actually probably yelled) "sugar," and Boomer came running out
to see what tasty morsel of food we had dropped.
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
If the truth be told, this recipe could be made using broccoli,
squash, beans, or just about any other vegetable. You can also use
different types of cheeses for an infinite number of variations.
Cream of Cauliflower Soup
1 Tbs (15 ml) olive oil
1 medium onion, chopped
2-4 cloves garlic, chopped
2 Tbs (30 ml) all-purpose flour
4 cups (1L) chicken or vegetable stock
2 cups (500 ml) cauliflower florets
1 large potato, peeled and diced
1/2 cup (125 ml) heavy cream, half-and-half, or milk
3/4 cup (180 ml) grated cheddar cheese
Salt and freshly ground pepper to taste
Chopped fresh chives or parsley for garnish
Heat the oil in a large saucepan over moderate heat and saute the
onion and garlic until tender but not brown, about 5 minutes. Stir in
the flour and cook an additional 2 minutes. Add the stock,
cauliflower, and potato. Bring to a boil, reduce the heat, and simmer
covered for 15 minutes. Remove about half the cauliflower from the
soup using a slotted spoon and reserve. Puree the remaining soup in
an electric blender or food processor until smooth. Return the soup
to the saucepan and add the reserved cauliflower, cream, cheese, salt,
and pepper. Simmer over low heat, stirring frequently, until the
cheese is melted. Garnish with chopped herbs. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Sat Jun 01 2002 - 00:00:01 EDT