"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Calli Recipe

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This recipe for Calli, by , is from The Griz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Griz
Added: Friday, July 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
CAULIFLOWER SOUP WITH PARMESAN CROUTONS
I SOMETIMES DON’T ADD THE CREAM OR THE “RACOONS” BUT ALWAYS USE THE PARMESAN -REGGIANO RINDS
2 T.(25ML) BUTTER
1 ONION CHOPPED
1 LEEK (WHITE AND LIGHT ONLY) OR ONION, CHOPPED
1 STALK CELERY ,CHOPPED
1 CLOVE GARLIC , MINCED
1/2 (2 ML)TSP. SALT
PINCH EACH OF NUTMEG & PEPPER
6 CUPS (1.5L) ABOUT 1 HEAD CAULIFLOWER, SEPARATED
1 LARGE POTATO, PEELED & CHOPPED
3 CUPS (750 ML) VEGETABLE STOCK
1 1/2 CUPS (375 ML) MILK OR CREAM
1/4 CUP (50 ML) DRY SHERRY
2 RINDS (EACH 4X2” / 10X5CM)PARMESAN REGGIANO CHEESE
PARMESAN CROUTONS
2 CUPS (500ML)CUBED DAY OLD BREAD
1/3 CUP(75ML )PARMESAN REGGIANO
2 T EXTRA VIRGIN OLIVE OIL
1/4 TSP(1ML) CRUMBLED DRIED THYME
PINCH EACH OF SALT AND CAYENNE PEPPER

Directions:
Directions:
PUT ALL INGREDIENTS FOR CROUTONS IN A BOWL . TOSS SPREAD ON BAKING SHEET AND BAKE FOR 10 MIN AT 350*. COOL
IN SOUP POT SAUTE ONION CELERY,LEEK, GARLIC,SALT NUTMEG AND CCAYENNE IN BUTTER- UNTIL SOFT ABOUT 10 MIN.
STIR IN REST OF INGREDIENTS.BRING TO BOIL AND SIMMER COVERED FOR 30 MIN. REMOVE RINDS WITH TONGS SCRAPE BACK ANY GOOEY STUFF AND RETURN IT TO POT.. DISCARD RINDS. PUREE WITH HAND BLENDER

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20

 

 

 

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