Friday, October 1, 2010


Learned an excellent technique today from Danilo's Culinary Arts Blog (see sidebar).  That site's so good I may make it my screensaver.

The best thing that has ever happened to a  cauliflower is Danilo's Purée of Cauliflower Soup.  It's light, it's tasty, it may be magic it's so good.  AND the same basic recipe can be used with carrots, celery, and other veggies ....I'm thinking chayote. 
The technique is simple:  In a pot saute cauliflower chunks, minced garlic, and a medium onion in 2T of butter.  After onion is translucent, pour in 1/2 c. of white wine and saute for another two minutes.  Then pour in a quart of veggie broth and a chopped starchy potato (pieces should be about the same size as the cauliflower).  When the potato is soft but not too soft, the soup is done and ready to be puréed in a blender.
 DON'T SKIP THE WINE.  I've made plenty of puréed soups and I like them, but nobody else has ever been impressed.  The 1/2 c. of wine in this makes a huge difference in the flavor.
Definitely go to the recipe at the site to read about garnishing.  

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