- edinaeats Nov 15, 2004 10:21 AM
Anyone have a good recipe?
Julia Child has a rice-thickened one that we like. Cream is used sparingly (and opt.)) as enrichment at end. If you can't find it, I'll send it to you.
I made a great cauliflower soup last night which I adapted from the Figs (Todd English) cookbook. His version calls for sauteed duck or chicken legs which I omitted. My version calls for:
1 onion chopped
4 cloves garlic chopped
1 large head cauliflower cut into florets
2 idaho potatoes cubed
6 cups chicken broth
2 tblsp. rosemary chopped
I sauteed the onion and garlic in olive oil until brown. Then added the cauliflower and potatoes and rosemary; sauteed for 4-5 minutes. Then add the chicken broth; cover and cook for 45 minutes. When done, puree with your hand blender, or blender. Salt and pepper to taste -- it's simple and delicious.
The figs version calls for sauteeing the duck legs, and then baking in the oven, and a few other complicated steps. I didn't feel like a lot of work, or meat, so I skipped them.
The cauliflower and stilton soup from Gourmet magazine is great. Basically, cauliflower and a cubed potato if you wish cooked in chicken broth, crumbled stilton ( the crumbly dried out bits work for this) and cream, pureed with immersion blender.
I like a gingered one from Madhur Jaffrey that has onion, ginger, garlic, cumin and some other spices (coriander/tumeric/cayenne?), and some potato. Good finished with cream, milk or no dairy at all. I'd be more specific but have lent out the cookbook and wasn't so succesful last time I tried to make it from memory.