I woke early this morning to the sound of rain. Yesterday I had driven hours through the pouring rain and wind. Tornadoes and storms all over the South. Finally when night came threw in the towel and got a hotel room. Hoping today would be full of sunshine. Not to be.
When there are days like this I want to make a big pot of soup, some bread and cuddle up with a good book or hang out with my art supplies for a few hours. During my stay in Alabama I found this delicious recipe for Cauliflower soup. I wish I was making it today.
Cauliflower Soup
1 large cauliflower
1 onion - chopped
1 or 2 stalks of celery - chopped into small pieces
1/4 cup [60g/20z.] of butter
1/4 cup of flour
2 cups [500 ml/16 fl oz.] of chicken or vegetable stock
2 cups milk
salt and pepper to taste
pinch of grated nutmeg
1/2 cup grated cheese - optional
Divide the cauliflower into florets. Plunge the floret into boiling salted water for 3 minutes. Drain.
Melt butter in a large sauce pan. Add onion and celery cook till soft.
Stir in flour, cook for 1 minute, then gradually stir in the stock.
Bring to a boil, cover, simmer for 20 minutes.
Strain into another pan, add milk, cauliflower, salt and pepper, and nutmeg.
Simmer for about 10 minutes.
With a slotted sppon remove and reserve avout 1/3 of the cauliflower florets.
Pour the ingredients into a food processor or blender. Pour in cheese. Puree.
Return to pan. Add reserved cauliflower, reheat gently.
Add a little grated cheese on top of soup for garnish.
Serve warm with buttered bread. Yum!
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