629755 Sat Jun 20 14:45:06 -0700 2009 4 31 Home Cooking 0 4790739 My Viennese great grandmother was an amazing cook. By the time I came on the scene she was no longer the vibrant sparkling grandmother that all my mom's friends liked to hang out with so they could eat her great cooking; she was a bit dizzy in the head and when she wasn't cooking, sewing or knitting, she spoke mostly in German about the past. Occassionally she would pull me over to her wooden file box filled with cards with handwritten recipes in German on them. I, an unappreciative child, had no interest in her recipes. I did love her cooking though, which she continued to do almost until the day she died. She made a terrific cauliflower soup -- it seemed rather simple: broth of some kind, cauliflower, carrots, mushrooms perhaps and possibly some barley. But even as my own mother now looks through some of her recipes in hopes of finding something, I am wondering: is there anyone on the board who has a recipe for something akin to what I'm looking for? I'm a fairly recipe dependent person, so I don't want to go "vom Gefuhl" if I don't have to. Maybe someone else's Oma made the same soup. Sat Jun 20 14:45:06 -0700 2009 11896 NAspy 1 4790772 I don't have a recipe for you, but when I want to make a "creamy" soup without the use of cream, I usually sub in boiled potatoes. Hope this helps and good luck. Sat Jun 20 15:02:30 -0700 2009 4790739 11583 ipsedixit 1 4791288 I'd suggest you edit the title of this thread in order to get more input. It'd really help to have some clue in the title that you're searching out an old recipe with possibly German or Austrian origins, for instance. Good luck! Sat Jun 20 19:37:03 -0700 2009 4790739 24126 amyzan 1 4792890 A German cream soup without cream? Wow!! My German heritage runs contrary to that principle. I do, however, have a couple of recipes that might fit your needs: 1 small cauliflower 2 carrots, coarsely chopped 1 large celery stalk, chopped 1 potato, peeled, coarsely cut 1 onion, coarsely diced 1 bunch parsley 1 1/2 quarts chicken broth Salt to taste Wash and chop all ingredients as listed. Leave the cauliflower pieces a bit larger than the other vegetables. Bring chicken broth to slow boil, add all ingredients (except parsley) and return to slow boil. Reduce heat and simmer cook the mixture until the cauliflower is tender crisp. Drain, reserving the broth, and separate out the cauliflower - returning other ingredients to the broth. Puree the broth/vegetable mixture in blender (stick blender is recommended for this task) before returning cauliflower to the pan. Bring to simmer; serve. Garnish each serving with chopped parsley. `````````````````````````````````````````````` 1 small head cauliflower, coarsely chopped 1 1/2 ounces margarine 1 1/2 ounces flour 1 cup plus 1 tablespoon milk 1 egg yolk Salt to taste Lemon juice Parsley In pan with 1 3/4 cups salted water, cook the washed cauliflower until tender crisp. In saucepan, heat the milk to simmer Melt the butter in saucepan, add flour and whisk continuously until lightly browned. Add 1 cup milk to the flour, whisk until smooth. Add cauliflower and water, simmer over low heat (stir often) until all flavors are combined. Combine 1 Tbsp milk with egg yolk. Slowly, in small amounts, spoon portions of the broth into the yolk/milk mixture to temper the yolk, then stir this mixture into the simmering broth and whisk to mix thoroughly and to develop smooth texture broth. Just prior to serving, stir in lemon juice and sprinkle each serving with chopped parsley. Sun Jun 21 15:55:54 -0700 2009 4790739 203621 todao 1 4793048 Was this a broth with bits of cauliflower and etc in it? or was it a creamy cauliflower soup? Sun Jun 21 17:11:05 -0700 2009 4790739 50431 chef chicklet