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Recipe: Cauliflower Or Broccoli Soup
Similar Categories: Cauliflower, Broccoli, Soup
1 head cauliflower or about 2 lbs. broccoli
4 cups chicken stock, homemade if possible
2 onions, chopped
2 celery stalks, chopped
1/4 cup whipping cream
1/8 tsp. nutmeg
Trim the cauliflowr leaves or the broccoli's tough stems. Cut into
small to medium pieces. Bring chicken stock to a boil in a large
pot. Add the broccoli or cauliflower pieces, onion and celery. When
the stock returns to a boil, reduce heat and simmer 10-15 minutes
until the cauliflower or broccoli is tender and can be pierced with a
fork. Do not overcook. Drain the vegetables and reserve the stock.
Remove and reserve eight of the nicest-looking flowerets for
garnish. In a food processor or blender, puree the cooked
vegetables, gradually adding the hot stock. You may have to do this
in batches. Return to cooking pot, place over low heat and stir in
the cream. Pour into serving bowls and garnish with the reserved
flowerets and a pinch of grated nutmeg. Serve at once.
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