Dogwood Blossom Soup
|Unsalted butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Ham||6 Ounce, minced|
|Minced cauliflower||4 Cup (64 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Chopped onions||2 Cup (32 tbs)|
|Heavy cream||1 Quart|
|Small cauliflowerets||6 Cup (96 tbs)|
|Basic chicken stock/Water||4 Cup (64 tbs)|
In 5-quart saucepan over medium-high heat, melt butter.
When butter comes to a hard sizzle, stir in minced cauliflower and onions.
Cook about 14 minutes, stirring occasionally.
Let mixture stick slightly but not brown.
Stir in Vegetable Magic and cook 13 minutes more, stirring occasionally and more frequently toward end of cooking time, again taking care not to let mixture brown.
Stir in 2 cups of the stock and cook about 10 minutes, stirring occasionally.
Add ham, bay leaves and nutmeg.
Stir well and cook about 5 minutes.
Add the remaining stock, stir well and cook 7 minutes more or until mixture comes to a rolling boil.
Whisk in 2 cups of the cream and cook, whisking occasionally, about 8 minutes or until cream has reduced and thickened somewhat.
Whisk in the remaining cream and cook, whisking frequently, about 12 minutes or until soup has reduced and thickened enough to coat a spoon.
Add cauliflowerets and cook, whisking frequently, 10 minutes or until soup comes to a boil.
Reduce heat to low and cook, whisking occasionally, 10 minutes more or until cauliflowerets are tender yet still firm.