Cauliflower and Coriander Soup

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            FOOD FUNNY
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Thanks to my friend and fellow Atlanta Ring member Debbie
Gallogly for these words of wisdom from one of the wisest people
of our time:

If it's beautifully arranged on the plate, you know someone's fingers
have been all over it.

You don't have to cook fancy or complicated masterpieces - just
good food from fresh ingredients.

Cassoulet, that best of bean feasts, is everyday fare for a peasant
but ambrosia for a gastronome, though its ideal consumer is a
300-pound blocking back who has been splitting firewood nonstop
for the last twelve hours on a subzero day in Manitoba.

Noncooks think it's silly to invest two hours' work in two minutes'
enjoyment; but if cooking is evanescent, well, so is the ballet.

Some people like to paint pictures, or do gardening, or build a boat
in the basement. Other people get a tremendous pleasure out of
the kitchen, because cooking is just as creative and imaginative
an activity as drawing, or wood carving, or music.

The only time to eat diet food is while you're waiting for the steak
to cook.

- All from Julia Child, 1912 - 2004

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            TODAY'S RECIPE
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I have specified milk in the recipe below because it's lower in fat
and calories and I'm trying to watch my waistline these days, but
as with any cream soup, you can substitute some or all of the
milk with half-and-half or heavy cream if your diet allows.

Cauliflower and Coriander Soup

2 Tbs (30 ml) olive oil
1 onion, finely chopped
1 large head cauliflower, cut into florets
2 cups (500 ml) chicken or vegetable stock
1 tsp (5 ml) ground coriander
Salt and freshly ground pepper to taste
2 cups (500 ml) milk
Chopped parsley or chives for garnish

Heat the oil in a large pot over moderate heat and saute the onion
until tender but not browned, about 5 minutes. Add the cauliflower,
chicken stock, coriander, salt, and pepper and bring to a boil.
Reduce the heat to low and simmer covered until the cauliflower
is very tender, about 30 minutes. Puree the soup in batches in an
electric blender or with an immersion blender - it should be quite
thick. Return to the pot and stir in the milk. Bring to a simmer,
adjust the seasoning, and serve garnished with chopped herbs.
Serves 4 to 6.
Received on Tue Mar 14 05:22:12 2006