New York Daily News
CHEESY CREAM OF CAULIFLOWER SOUP
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
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
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.