Break cauliflower into small florets.
Dice
Potatoes
Brown Onions - slice leeks choose 1 or the other or both
Mince
Garlic
Broth
a bit of butter or olive oil
S&P - cracked for me
Paprika
Parsley
Dill weed or Dill leaf, Tarragon - I like a mild herb flavor so not too much
Tabasco and or paprika
In a large pot
1 sweat minced garlic and diced onion in butter or olive oil
2 Add your choice of herbs - I like Dill weed/leaf and other dill flavored herbs. Also tarragon is good. Salt & Pepper
3 add diced potatoes and cauliflower florets to onion & garlic
4 Add add some mild white wine to add depth
5 Also add at this stage or after it is served in bowls some tabasco and paprika to give a mild heat. Careful not too hot
6 add broth to cover
7 stir and bring to a boil - reduce to a low boil
8 Stir often to keep from burning or sticking to bottom of pot
9 test potatoes for doneness - using a potato masher break potatoes and cauliflower pieces up not all of them but you want a slight lumpy texture to the soup
10 Make a rue of flour & melted butter in a pan
Add some of the soup liquid stir at low heat
Add grated cheese stirring to prevent lumps.
11 Add slowly to broth once potatoes are cooked.
12 Sprinkle a touch of Paprika on top of soup in bowls along with a sprinkle the parsley to make it pretty.
Enjoy with a green salad with sliced tomatoes and a wine & vinegar dressing.
Serve garlic flavored croutons that can be added to the salad or soup.
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