Cream of Cauliflower Soup
|Water||3 Cup (48 tbs)|
|Chicken broth||3 Cup (48 tbs)|
|Celery||1 1⁄2 Cup (24 tbs), minced|
|Onions||1 1⁄2 Cup (24 tbs), minced|
|Sesame seed||2 Tablespoon|
|Heavy cream||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
|Shredded cheese||1 Cup (16 tbs)|
Stage1-Combine water and broth; bring to a boil. Add cauliflower. Simmer, covered, until tender.
Stage2- Remove 2 cups cauliflower and set aside.
Stage3-In another pot, melt butter. Add onion and celery and cook 8-10 minutes until tender but not brown.
Stage4-Add flour, stirring constantly; cook over medium flame a few minutes without browning.
Stage5-Cover and set aside. To cauliflower and stock, add cream, milk, salt, and pepper.
Stage6-Heat soup just until boiling point, but don't boil.
Stage7-Pour hot soup into flour mixture, stirring constantly.
Stage8-Cook until thick. Puree soup in blender; add reserved cauliflower and cheese.