Hi there, boys and girls! It's time for *my* favourite show ... "Cooking
With Tess"! And today's subject is Cauliflower Soup : )

I used to make this all the time, but for some reason that I can't remember,
I stopped some several years ago. I know it isn't complicated.

Granted, there are about a bazillion recipes out there on Ye Olde Webbe, but
I was hoping that you all would post *your* favourite recipes, so I can make
it really spectacular.

Only thing is, I am having to yes, used frozen cauliflower, but I think
it'll be okay. I thought I'd have with that, let's see ... toasted
bruschetta with melted cheese, and a cheery cherry salad? So how's about it?
Beautiful cauliflower soup?

Thanks bunches : )

- Tess

"Dog3" > wrote in message
1...
> "Tess" > wrote in
> nk.net:

<< snipp'd my own stuff >>
>
> I *love* cauliflower soup. I have never used frozen cauliflwoer but see no
> reason at all why it wouldn't do as well as fresh. I usually make a basic
> cheese soup and add cooked cauliflower into the soup. I would thaw the
> frozen product and add it in but do not cook it. This is really a stew and
> the main ingredient is pork. I think it is more what you are looking for.
> It came on my Mastercook disk and I've made it too many times to count.
> You
> will need to tweak the recipe to suit your needs but I really like it.
>
> Flavorful Pork Stew
>
> Recipe By :
> Serving Size : 4 Preparation Time :0:15
> Categories : Nat. Pork Producers Council Pork
> Soups/ Stews/ Chowders
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound boneless pork shoulder -- cut into 1-inch cube
> 3 tablespoons all-purpose flour
> 1 teaspoon salt
> 1/8 teaspoon pepper
> 1 tablespoon vegetable oil
> 1 1/4 cups water
> 3/4 teaspoon curry powder
> 1 1/2 cups celery pieces
> 12 pitted prunes
> 2 1/2 cups cooked cauliflowerets -- drained
>
> Combine flour, salt and pepper; mix well. Dredge pork in flour mixture.
> Reserve excess flour mixture. Brown pork in oil in a large skillet. Pour
> off drippings. Add 1 cup water, cover tightly and cook over low heat for
> 30 minutes. Stir in curry powder. Add celery; cover and continue cooking
> for 15 minutes.
>
> Combine reserved flour with remaining 1/4 cup water, mixing well. Stir
> into pork mixture; add prunes and continue cooking for 15 minutes or until
> meat and celery are tender, stirring occasionally. Stir cauliflowerets
> into pork mixture and heat through.

Boy, I love it, too! The best I've ever had comes from a place in Gatlinburg
called "The Bird and The Beast". It's an appetiser, and I always just have
two bowls - one for the starter, and one for the meal : )

Now, yours *indeeeeeed* sounds yummy, although it wasn't quite what I was
going for. I believe the sort I'm after uses chicken broth. I'm going to
file yours away to use when I need to impress company : ) In fact, it sounds
pretty exotic - would you know the ethnicity of that?

Thanks bowlsful ~

- Tess

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.
--
-Barb
<www.jamlady.eboard.com>; Sam pics added 2-7-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

"Melba's Jammin'" > wrote in message
...
> 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.
> --
> -Barb

Well! I got so many recipes from which to choose, that it was hard to decide
which one ...

Okay, made my dinner, and it was lovely! I did pretty much what Barb here
suggested ( sure did Eat It Up : ), except I wish I'd thought of that onion
thing.

Popped the caulis into a pot with a couple of teeny white onions, a coupla
small carrots, covered with chicken broth, and simmered away. Added a half
pint of cream, salt, white pepper, and butter. Blended it up with the hand
blender. It was delicious! Had the bruschetta on the side, topp'd with
English Farmhouse Cheddar! The cherry salad was beautiful! My little man
thinks I'm The Goddess of El Cucina! And it was so easy : )

Cheers : )

- The Tesstress

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