The Lost Italian
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November 28, 2009
Cream of Cauliflower Soup - November 28, 2009
Cream of Cauliflower Soup
Yield: 4-6 servings
Ingredients:
1 head of cauliflower, remove the stem, roughly chop
˝ yellow onion, roughly chopped
1 quart chicken stock
2 oz. unsalted butter
4 garlic cloves
˝ cup heavy cream
1 oz. roux
Salt and pepper to taste
Instructions:
Sauté the onion, garlic and cauliflower in butter over medium-low heat for 5 minutes. Add the chicken stock and simmer over medium-low heat for 45 minutes. Add the roux and puree the mixture with a hand-held (immersion) blender. Add the heavy cream and strain the mixture through a sieve. Season to taste and garnish with grated Romano cheese.
To Store: Pour into an airtight container and refrigerate for up to one week or freeze for up to 2 months.
Roux:
˝ cup butter, shortening, lard or vegetable oil (the more flavorful the fat, the better the roux)
˝ cup flour
Melt the butter in a medium sauce pan and stir in the flour. Cook for 10-15 minutes, stirring constantly until a light straw color is achieved. Use immediately or store in the refrigerator for up to 2 weeks.
Recipe courtesy of The Lost Italian and Sarello’s, Inc. 2009
posted by Tony Nasello on 11/28/2009 1:47:41 PM
