Cream Of Cauliflower Soup
|Cauliflower||4 Cup (64 tbs), cut into small pieces|
|Chicken stock||6 Cup (96 tbs)|
|Light cream/Heavy cream||3 Cup (48 tbs)|
|Ground nutmeg||1 Dash|
|Chopped parsley||2 Tablespoon|
Put cauliflower in pan.
Cover with stock.
Bring to a boil.
Cover and turn to simmer.
Simmer 20 minutes or until cauliflower is tender.
Puree in food mill, blender, or food processor.
Return to pan.
Melt the butter in a saucepan.
When the foam subsides, add flour.
Turn heat to medium and stir with wooden spatula, getting into corners of pan.
Let mixture bubble up without browning.
Cook for 3 minutes or until flour taste is gone.
Add milk or cream and switch to a whisk, whisking until sauce comes to a boil.
Boil gently 5 minutes.
Add salt, pepper, and nutmeg.
Combine sauce with pureed cauliflower.
Thin to desired consistency with cream or stock.
Garnish with parsley.