Winter Vegetables
Susan Clickner
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La Belle Cuisine - More Soup Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Cream of Cauliflower Soup

“It breathes reassurance, it offers consolation; after a weary day, it promotes sociability… There is nothing like a bowl of hot soup…”
~ Louis DeGouy, The Soup Book

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Friday, November 10, 2006

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Country Cottage IV
D.G. Elliot
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Cream of Cauliflower Soup
The Bakery, Chicago
Bon Appétit Archives

2 tablespoons vegetable oil
1/2 cup chopped onion
1 small carrot, peeled and grated
1 cup chopped celery
1 head cauliflower (about 1 pound), cut into florets
2 tablespoons chopped parsley
8 cups chicken stock
Bouquet garni (1/2 teaspoon peppercorns, 1 teaspoon tarragon,
1/2 bay leaf)
1/4 cup (1/2 stick) butter
3/4 cup flour
2 cups milk
1 cup half and half
1 tablespoon salt or to taste
1 cup sour cream

Heat oil in 8- to 10-quart stockpot over medium heat.  Add onion and sauté until transparent, stirring frequently.  Add carrot and celery and cook 2 minutes, stirring frequently.  Add cauliflower and 1 teaspoon parsley.  Cover, reduce heat to low and cook 15 minutes, stirring occasionally to prevent sticking.  Add chicken stock and bouquet garni and bring to boil over medium heat.  Reduce heat and simmer 5 minutes.
Melt butter in 2-quart saucepan.  Stir in flour to make a roux.  Slowly add milk, whisking constantly to blend.  Bring mixture to boil over medium heat, stirring frequently, until mixture is thick and smooth.  Remove from heat and stir in half and half.  Stir sauce into simmering soup.  Season to taste with salt and simmer gently for about 15 to 20 minutes.  Just before serving, remove bouquet garni.  Mix a few tablespoons of soup with sour cream.  Stir sour cream mixture into soup along with remaining chopped parsley.  Reheat and serve. Serves 8 to 10.
 

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