Ingredients: |
Ingredients: 1 small cauliflower (about 1 1/4 lb.)
1 small onion, thinly sliced
1/4 tsp. dried thyme leaves
2 c. chicken broth, home-made or canned
2 Tbsp. butter or margarine
1 Tbsp. all-purpose flour
1 tsp. salt
Dash ground mace or nutmeg
Dash white pepper
2 c. half-and-half (light cream)
1/2 c. shredded fontina cheese
Chopped parsley, for garnish
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Directions: |
Directions:Cut out cauliflower core, remove outer leaves, and separate into small flowerets. Combine cauliflower in medium saucepan with onion, thyme, and chicken broth. Bring to boiling. Reduce heat. Simmer, partially covered, until cauliflower is tender, about 10 min. Remove and reserve about a third of the cauliflower.
Transfer remaining cauliflower mixture to food processor or blender. Whirl until smoothly pureed.
In a 3 to 4-qt. saucepan melt butter over medium heat; stir in flour, salt, mace, or nutmeg, and pepper. Cook until bubbly. Remove from heat. Gradually mix in half-and-half. Cook, stirring constantly, until mixture boils. Blend in cauliflower puree and cheese. Heat, stirring occasionally, until soup is steaming and cheese melts.
Add reserved cauliflower. Cook just until heated through, about 3 min. Serve sprinkled with parsley.
For 8 servings: Double the ingredients and add another 1/2 Tbsp. flour.
Tastes like fresh corn on the cob! |
Personal
Notes: |
Personal
Notes: When I was in graduate school, my classmates liked to have "progressive meals." For them, that meant that everyone went from one home to the next for each course of a meal. I found this recipe from one of those recipe of the month clubs that gave me a unique soup for my course of the meal.
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This recipe for Fresh Cauliflower Soup is from