CAU­LI­FLOWER SOUP

The Observer (Sarnia) - - LIFE -

2 large heads cau­li­flower

2 large pota­toes, peeled

1 onion

3 gar­lic cloves, chopped

1 tbsp (15 mL) but­ter

2 tbsp (30 mL) olive oil

4 cups (1 L) wa­ter

3 bay leaves

Salt and freshly ground pep­per

¾ cup (180 mL) whip­ping cream

Trim­mings (op­tional):

1 tsp (5 mL) but­ter; 2 tbsp (30 mL) capers; ¾ cup (180 mL) chopped al­monds; bread­crumbs, rye bread rec­om­mended; leaves of 1 bunch wa­ter­cress

Coarsely chop the cau­li­flower, pota­toes and onion. Heat but­ter and oil in a large saucepan over medium-low heat and cook veg­eta­bles along with the gar­lic un­til they start to siz­zle.

Add wa­ter, bay leaves, salt and pep­per, cover, bring to a boil, lower heat and sim­mer 10 to 15 min­utes.

Dis­card bay leaves, add cream, and purée mix­ture in a blender or food pro­ces­sor un­til smooth. (Soup may be cooled, re­frig­er­ated for up to one day, then re­heated.) Heat soup in the saucepan, adding more wa­ter if nec­es­sary to get de­sired con­sis­tency.

Mean­while, melt the tea­spoon (5 mL) but­ter in a fry­ing pan and add capers, al­monds and bread­crumbs. Serve soup in heated bowls, each serv­ing sprin­kled with caper mix­ture and wa­ter­cress. Serves 4.

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