MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Jeremy Sewall's Roasted Cauliflower Soup
Categories: Vegetables, Herbs, Dairy, Potatoes, Citrus
Yield: 2 Servings
8 lg Fresh sage leaves
1 Head cauliflower; green
- leaves removed, head
- intact, stem trimmed
Salt & fresh ground white
Pepper
3 tb Oil
1 Leek; white only, split
- lengthwise, washed
1 sm Spanish onion; peeled, in 1"
- pieces
1 Yukon gold potato; peeled in
- 1" pieces
5 c Vegetable stock
2 Sprigs fresh thyme
1 Fresh bay leaf
2 c Heavy cream
2 tb Fresh squeezed lemon juice
Set the oven @ 400ºF/205ºC.
In a small sauté pan, melt 1/4 cup of butter with 2 of
the sage leaves over medium heat; be careful not to
brown the butter. Place the head of cauliflower on a
baking sheet and brush the outside with the melted sage
butter. Put the additional sage leaves on top of the
cauliflower head; season with salt and white pepper and
roast for 30 minutes. The cauliflower should have some
color on the outside but will not be completely cooked
through. Remove from the oven and let sit until cool
enough to handle; reserve the sage leaves. Cut the
cauliflower into 1-inch pieces.
In a large stockpot, heat the oil over medium heat. Add
the leek, onion, and potato; sauté for 3 minutes,
stirring frequently so that the vegetables don’t color.
Stir in the chopped cauliflower and roasted sage leaves,
then add the stock. Bring the mixture to a simmer; add
the thyme and bay leaf. Simmer for 20 minutes, or until
the vegetables are almost tender. Add the cream and
simmer for 10 more minutes. Remove from the heat and let
cool slightly. Remove the bay leaf and thyme sprigs.
Puree the soup in a blender (this may take a few
batches) until smooth. Strain the soup through a
fine-mesh sieve; season with salt and white pepper.
Return the soup to the pot.
Slowly warm the soup over low heat, stirring frequently
so that it doesn’t burn. In a small sauté pan, heat the
remaining 1/4 cup butter over medium heat until it
begins to brown lightly, about 3 minutes. Add the
remaining 6 sage leaves and cook for 10 seconds, until
just crisp; remove from the heat.
Just before serving, season cauliflower soup with the
lemon juice. Ladle the soup into individual bowls and
pour the brown butter and sage leaves over the top of
each serving.
Makes: 2 quarts
RECIPE FROM:
https://newengland.com
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