* Exported from MasterCook *

Basic Vegetable Cream Soup

Recipe By :Karen Barnaby
Serving Size : 12 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cauliflower
1 1/2 pounds broccoli
(or one of the suggestions in the comments
below)
2 tablespoons extra-virgin olive oil
2 garlic cloves -- minced
10 cups chicken stock
1 teaspoon salt
1 tablespoon Dijon mustard
1 teaspoon dried tarragon
(or herb of your choice)
Sea salt -- to taste
black pepper -- to taste, Freshly-ground
1 cup Heavy cream -- (optional)
the 1 cup heavy cream is a guess Author didn't
include a measurement for it and I haven't made it yet

Trim the broccoli and cauliflower and chop coarsely. The core of the
cauliflower and the broccoli should be used too. Save a few tiny
florets of broccoli to add later.

In a large pot, heat the oil over medium heat. Add the garlic and
sizzle until it smells fragrant. Add the broccoli, cauliflower, stock
and salt. Bring to a boil, turn down and cook at a lively simmer until
the vegetables are tender, about 20 minutes.

Puree in batches in a food processor or blender -- a blender works best
for this -- with the mustard and tarragon add the broccoli florets and
season to taste. Thin with stock or water if the soup is too thick.
Add the cream if desired.

This recipe yields about 12 cups.

Comments: I started making this soup during a non-dairy phase and
found that the Dijon added a special zing to the flavour. Add more if
you like it!

Other vegetables can replace the cauliflower: asparagus, spinach, red
bell peppers, tomatoes or more cauliflower. I once made it with red
Swiss chard stalks and it was delicious! If you use a fibrous
vegetable like asparagus, strain the soup through a sieve after
pureeing.

There are many options for garnishing -- bacon bits, chunks of chicken,
ham, sour cream, crispy prosciutto or pancetta, smoked salmon or a
sprinkling of cheese. Blue cheese is great with plain cauliflower and
smoked salmon is elegant on asparagus.

Source:
"Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca"
S(Formatted for MC6):
"05-27-2003 by Joe Comiskey - Mad's Recipe Emporium -modified by
Hahabogus"
Yield:
"12 cups"
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Per Serving (excluding unknown items): 128 Calories; 10g Fat (72.8%
calories from fat); 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 27mg
Cholesterol; 2011mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban