Page 36 - 2016TOHCookbook

Spicy Cream of Cauliflower Soup
Kurzweil Family | ITHACA, NY
“The white pepper makes this cream of cauliflower soup special! Great comfort
food for a crisp evening.” LESLIE KURZWEIL
INGREDIENTS
Serves 4
1 quart low-sodium chicken stock 3 cups cauliflower florets
1 carrot
1 stalk celery
1⁄4 cup chopped onion
1 teaspoon minced garlic
1 1⁄4 cups half-and-half or milk, scalded 1⁄2 teaspoon ground white pepper
Sea salt (optional)
PREPARATION
1. In a saucepan, bring the chicken stock to a boil over high heat. Turn off heat, cover and keep warm.
2. Prepare a steamer pot or set a steamer basket into another saucepan filled with a small amount of water. Place the cauliflower, carrot, celery, onion, garlic in the steamer basket and steam over high heat until tender.
3. Transfer the steamed vegetables to a blender along with 1 cup of the stock and purée until smooth.
4. Pour the puréed vegetables into the stock and stir in the half-and-half, pepper and salt, if desired. Heat over medium-low heat until warmed through.
PAGE 30 | UMASS DINING