Puree Of Cauliflower Soup With Cardamon And Mace Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/2 Recipe: Soup Base,
1/4 tsp: Ground cardamon,
1 large: Head cauliflower, trimmed
1/8 tsp: Ground mace,
Cut into florets,
Salt and pepper,
1 lbs: Potatoes, peeled
1/4 cup: Light cream, opt
Cut into 1-inch dice,
Directions:
Note: to use as a master recipe, simply substitute 1 1/2 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.
Cooks Illustrated
Charter Issue
Submitted By SYLVIA STEIGER On 12-20-95
Source from luhu.jp
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.
Cooks Illustrated
Charter Issue
Submitted By SYLVIA STEIGER On 12-20-95
Source from luhu.jp