New York Daily News



2 0 minutes

3 0 minutes

1 2 cups

You can make this soup with just the stems or with the whole head, leaves included. Don’t worry about exact measuremen­ts. For my money, the two most important things are seasoning and consistenc­y, both of which you control after pureeing. Cut down on prep and cooking time by pulsing cauliflowe­r in a food processor along with onion and celery into small, gravelly pieces. 1 stick (8 tablespoon­s) unsalted butter

large onion, cut into medium dice

2 ribs celery, cut into medium dice 1 pounds cauliflowe­r, roughly chopped

cup flour

2 quarts chicken broth, plus more as needed

to 1 pound grated sharp cheddar Salt, white pepper and red pepper flakes, as needed

cup heavy cream, heated to near boiling on stovetop or in microwave

1. Melt butter in a large, heavy-bottomed saucepan over medium-high heat. Add onions, celery and cauliflowe­r; cook, stirring, until onions are translucen­t, 3 to 5 minutes.

2. Stir in flour to form a roux. Continue cooking, stirring, to get rid of the floury flavor, 3 to 4 minutes.

3. Increase heat and stir in chicken broth. Heat to a boil, stirring and scraping bottom. Then reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Continue stirring and scraping the bottom every couple minutes to prevent sticking and scorching.

4. Remove from heat; carefully puree in batches in a blender. Return soup to a clean pot; place over medium-high heat to rewarm.

in cheese until incorporat­ed. Stir in hot cream.

salt and white pepper as needed; garnish with red pepper flakes. Serve immediatel­y.

Nutrition informatio­n per 1 cup serving: 229 calories, 18 g fat, 11 g saturated fat, 48 mg cholestero­l, 9 g carbohydra­tes, 1 g sugar, 9 g protein, 186 mg sodium, 1 g fiber

4 servings

3 tablespoon­s apple butter

2 tablespoon­s maple syrup

1 tablespoon Dijon mustard

1 teaspoon soy sauce

teaspoon cider vinegar

1 teaspoon kosher salt

4 (6 - to 8 -ounce) boneless pork chops

2 teaspoons minced fresh parsley

the oven rack to the middle position and heat the oven to 2 7 5 degrees. Line a rimmed baking sheet with aluminum foil and set a wire rack in the sheet. Spray the rack with vegetable oil spray. Stir apple butter, maple syrup, mustard, soy sauce and vinegar together in a small bowl.

2 . Sprinkle salt evenly over both sides of chops. Place chops on a prepared wire rack and brush 1 teaspoon of glaze on the top and sides of each chop. Roast until meat registers 1 3 5 to 1 3 7 degrees, 4 0 to 4 5 minutes.

3 . Remove the sheet from the oven and heat the broiler. Brush 1 tablespoon of glaze on the top and sides of each chop. Return the sheet to the oven and broil until glaze is bubbly and slightly charred in spots, 3 to 6 minutes. Let rest for 5 minutes. Sprinkle with parsley and serve.

If your broiler has multiple temperatur­e settings, use the highest. We like the consistenc­y that Musselman’s apple butter gives the glaze; if you’re using another brand, you may need to thin the glaze with up to 1 tablespoon of water.

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