Yield: 4 servings
|1 \N||Head cauliflower (abt 5 cups chopped)|
|1 tablespoon||Olive oil|
|1 \N||Onion(s), finely chopped|
|2 \N||Garlic clove(s), minced|
|1 \N||Stalk celery finely chopped|
|2 cups||Vegetable stock|
|2 cups||(to 3 cups) skim milk|
|1 medium||Potato (10oz) peeled and diced|
|1 \N||Bouquet garni of bay leaf, thyme, parsley|
|½ teaspoon||Ground cardamon or to taste|
|½ teaspoon||Ground coriander seeds or to taste|
|\N \N||Salt and pepper|
1. Cut 6 florets off the cauliflower and reserve. Trim the bottoms, leaves and any tough fibrous parts off the remaining cauliflower and finely chop.
2. Heat the olive oil in a large saucepan. Cook the onion, garlic, and celery over medium heat for 3-4 minutes, or until soft but not brown.
Stir in the chopped cauliflower, vegetable stock, 2 cups milk, potato. bouquet garni, cardamon, coriander, salt and pepper and simmer for 15 minutes, or until the vegetables are very soft.
3. Meanwhile, cook the cauliflower florets in rapidly boiling salted water until crisp-tender, about 1 minute. Drain the florets in a colander and transfer to a bowl of ice water. Drain the florets and blot dry on paper towels.
4. Discard the bouquet garni. Pure the soup in a blender. Return the soup to the saucepan and heat thoroughly. If the soup is too thick, thin with additional milk. Correct the seasoning, adding salt and pepper to taste. To serve, ladle the soup into bowls; garnish each with a cauliflower floret.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 40 Submitted By DIANE LAZARUS On 10-26-95