Puree of cauliflower soup with cardamon and mace
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Recipe Soup Base | |
| 1 | large | Head cauliflower, trimmed |
| Cut into florets | ||
| 1 | pounds | Potatoes, peeled |
| Cut into 1-inch dice | ||
| ¼ | teaspoon | Ground cardamon |
| ⅛ | teaspoon | Ground mace |
| Salt and pepper | ||
| ¼ | cup | Light cream (opt) |
Directions
Note: to use as a master recipe, simply substitute 1½ pounds of another vegetable for the cauliflower and eliminate the cardamon and mace, using other appropriate herbs and/or spices.
Bring Soup Base to simmer. Add cauliflower, potatoes, cardamon, mace, and salt to taste; simmer until vegetables are very tender, about 20 min. Season with added salt, if needed, and pepper to taste. Puree in batches in a food processor or blender. Return to pot. Stir in cream and reheat, or cool and refrigerate. Serve chilled.
Cook's Illustrated
Charter Issue
Submitted By SYLVIA STEIGER On 12-20-95