On Fri, 18 Feb 2005 15:16:23 -0600, Melba's Jammin'
> wrote:

>In article et>,
>"Tess" > wrote:
>(snipped looking for a cauliflower soup recipe)
>
>Fake it. Sauté some onion in a little butter, add some chicken broth to
>cover the frozen cauliflowerettes and cook until tender. Whiz in a
>blender and add some half and half or heavy cream. Heat to just under a
>boil. Correct the seasoning. Pour in a bowl and sprinkle some grated
>cheddar on top. Eat it up.

You dont need to fake it to get a really good cream of cauliflower
soup. Cook small flowerettes of cauliflower in about half a litre of
salted water and half a litre milk for about 10 minutes and then drain
the cauliflower and reserve the liquid. Make a roux of butter and
flour and add the reserved liquid in which you have dissolved a
teaspoon of powdered chicken stock (you can use authentic chicken
stock if you like instead of the water to cook the cauliflower).

Now add about half a tsp of nutmeg and the finely mulched up
cauliflower and add about 100 mls double cream, and 1 tbsp finely
chopped parsley. Add more water if you need to thin the soup.

That's about all I do - and it's really good cream of cauliflower soup
believe me.

Daisy