Yield: 8 servings
Measure | Ingredient |
---|---|
2½ pounds | Caulflower |
6 ounces | Onion, chopped |
½ ounce | Ginger, chopped |
2 teaspoons | Vegetable oil |
1½ pint | Vegetable stock |
1½ teaspoon | Salt |
\N \N | Pepper, to taste |
Slice off cauliflower base & discard the discoloured outer leaves.
Thinly slice the the remaining leaves & break the cauliflower into florets. Wash & drain well.
Heat the oil in a soup pot & saute the cauliflower & onion over medium heat, covered, for 10 minutes. Do not allow to brown. Add ginger, stock, salt & pepper. Bring to a boil, cover & simmer for 30 minutes. Cool slightly.
blend cooled soup in a blender or food processor until smooth. Return to pot & heat until warmed through. Serve immediately.
Elizabeth Brand, "Vegetables"
Submitted By MARK SATTERLY On 12-23-94