- 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.
When you have achingly fresh, intensely flavored and sweet organic cauliflower to work with, I like the very simple recipe from Chez Panisse that is just cauliflower and onion sweated in a bit of butter and water. I thin it with a little skim milk, not wanting too much butterfat to weigh down the vegetable taste. I made this recently, served it in demitasse before the guests sat down at the table. I had a five-year-old sous chef who was utterly engrossed in her task of snipping chives to exactly the specified length and did it with great accuracy. Each little cup was topped with a few drops of white truffle oil for aroma, a teensy and fine grind of pepper, and a few chive snippets.
re: Melanie Wong
Wow--this sounds soooo good to me and definitely has that Alice Water's touch of simplicity. This reminds me that a lot of old world cooking--endless stewing, heavy spicing, etc.--was based on trying to improve ingredients that might have been unpalatable or nearly inedible. Since, here in the US, we are so fortunate to have access to such great produce and products, sometimes the less is more approach really does make the most sense and the most of our fine ingredients. Ah, this really helps me to feel less stressed about the upcoming T-giving meal...
BTW, which Chez Panisse cookbook did this come from? Would love to add a CP book to my collection; do you have any recommendations? Thanks.