Cream of Cauliflower Soup
Can't remember having posted this recipe before, though I made it at least once while I was living in Dublin. smarriveurr walked into the kitchen and pronounced that smelled so good he was certain it was illegal--high praise from a man who isn't that excited about veg. Admittedly, I served it with pork schnitzel and Killian's, but even before I started cooking any meat he pronounced the smell delicious.
Cream of Cauliflower Soup
head of cauliflower
half a lemon*
small onion, diced
2 ribs celery, diced
50-60 g/half a stick butter
2 palmfuls flour
450 mL/2 c chicken stock
large handful powdered milk
eence each nutmeg and paprika
Cut apart cauliflower into florets, and place with a couple centimetres of water and half the lemon into a large pot. Bring to a boil, and cook 10 minutes, or until the florets are tender. Drain, reserving liquid. Discard lemon.
Place 2/3 of the florets into a blender or food processor, reserving the rest. Grind, using cooking liquid if necessary.
Add onion, celery and butter to cooking pot, and cook until onions are golden. Add flour, and stir until combined. Pour in chicken stock, stirring continuously, until a thick soup base has formed. Add cooking liquid, cauliflower puree, powdered milk, and spices. Stir to combine. Season to taste.
*I actually used an ascorbic acid tablet left over from canning tomatoes, but lemon does the same thing.
Cream of Cauliflower Soup
head of cauliflower
half a lemon*
small onion, diced
2 ribs celery, diced
50-60 g/half a stick butter
2 palmfuls flour
450 mL/2 c chicken stock
large handful powdered milk
eence each nutmeg and paprika
Cut apart cauliflower into florets, and place with a couple centimetres of water and half the lemon into a large pot. Bring to a boil, and cook 10 minutes, or until the florets are tender. Drain, reserving liquid. Discard lemon.
Place 2/3 of the florets into a blender or food processor, reserving the rest. Grind, using cooking liquid if necessary.
Add onion, celery and butter to cooking pot, and cook until onions are golden. Add flour, and stir until combined. Pour in chicken stock, stirring continuously, until a thick soup base has formed. Add cooking liquid, cauliflower puree, powdered milk, and spices. Stir to combine. Season to taste.
*I actually used an ascorbic acid tablet left over from canning tomatoes, but lemon does the same thing.