* Exported from MasterCook *
French Cream of Cauliflower Soup
Recipe By :Chez Panisse Vegetables by Alice Waters
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large cauliflower -- 2 to 3 pounds
1 onion
2 Tablespoons unsalted butter
4 Tablespoons creme fraiche
salt
nutmeg
chervil
Cut off the stem of the cauliflower and any green leaves. Break up into
flowerets. Wash them in cold water. Reserve a handful of flowerets to
garnish the soup.
Peel and slice the onion thin. In a soup pot, stew the onion slices and
the flowerets in the butter with a little water for 15 minutes, stirring
occasionally, without letting them brown. Add water to cover and cook for
25 minutes, covered, over medium heat. Meanwhile, parboil the reserved
flowerets in boiling salted water for 8 minutes or so, keeping them
crunchy.
Puree the soup in a blender and reheat gently to just under boiling. Add
the creme fraiche and season with salt and nutmeg to taste. Serve the soup
very hot, garnished with whole flowerets and a few sprigs of chervil.
Serves 4 to 6
Cuisine:
"French"
Source:
"101 Classic Cookbooks: 501 Classic Recipes, edited by Marvin J.
Taylor and Clark Wolf, The Fales Library, New York University"
S(Formatted by Chupa Babi):
"March 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 87 Calories; 8g Fat (80.7% calories
from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 23mg
Cholesterol; 13mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
[Non-text portions of this message have been removed]
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
