|1 medium||Cauliflower head|
|1 tablespoon||Lemon juice; fresh|
|3 tablespoons||Butter or margarine|
|Salt and pepper; to taste|
|6 tablespoons||Bread crumbs; fine dry|
|2 tablespoons||Parsley; chopped|
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Wash cauliflower and trim off stem and leaves. Put in a kettle with 2 cups lightly salted water and lemon juice. Cook, uncovered, 5 mins.
Cover and cook another 15 mins. Drain, reserving liquid. Cut cauliflower into small pieces. Melt 2 Tbs of butter in a large kettle; mix in flour. Gradually add cauliflower liquid.; cook slowly, stirring, until a thick sauce. Add 4 cups of water, cauliflower pieces and mace. Season with salt and pepper. Cook slowly, covered, for 25 mins longer, until cauliflower is mushy. While soup is cooking, make dumplings. Cream rest of butter in a small dish. Stir in bread crumbs, egg and parsley. Season with salt and pepper. The mixture should be quite firm. Form into tiny marble-sized balls and leave at room temperature while soup cooks. When soup is done, drop dumplings into the soup; leave soup on heat until dumplings rise to the top. Serves 6 to 8.
NOTES : The Czechs created several interesting dishes with cauliflower,
karfiol. This soup is simple but flavorful. The dumplings are actually small balls of bread crumbs.
from my kitchen to------------------------------->yours..... Dan Klepach
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