Artichoke47
Sep 28th, 2004, 11:51 PM
From Complete Vegetarian Kitchen by Lorna Sass
Makes 4 to 6 servings
1 small head (1 1/2 pounds) cauliflower
2 c. water
2 c. vegetable stock
3/4 pound carrots or butternut squash, scrubbed and coarsely chopped (peeling not necessary)
1 medium potato (about 1/2 pound), peeled and coarsely chopped
1 tsp. dried tarragon
1 to 2 T. light miso or sea salt, to taste
Garnish - 3 radicchio leaves, cut into thin strips, or 4 to 6 T. chopped watercress leaves
1. Cut the cauliflower into medium-size florets and set aside. In a large stockpot, combine the water, vegetable stock, carrots, potato, and tarragon. Bring to a boil. Add the cauliflower. Return to a boil. Reduce heat and simmer, covered, until the vegetables are very soft, about 20 to 30 minutes.
2. Puree the soup in a blender or food processor, in 2 batches, adding the miso or the salt. Return to the pot and rewarm. Adjust seasonings and garnish before serving.
I haven't made this yet, but I remembered that I had this recipe with disguised cauliflower. :)
Makes 4 to 6 servings
1 small head (1 1/2 pounds) cauliflower
2 c. water
2 c. vegetable stock
3/4 pound carrots or butternut squash, scrubbed and coarsely chopped (peeling not necessary)
1 medium potato (about 1/2 pound), peeled and coarsely chopped
1 tsp. dried tarragon
1 to 2 T. light miso or sea salt, to taste
Garnish - 3 radicchio leaves, cut into thin strips, or 4 to 6 T. chopped watercress leaves
1. Cut the cauliflower into medium-size florets and set aside. In a large stockpot, combine the water, vegetable stock, carrots, potato, and tarragon. Bring to a boil. Add the cauliflower. Return to a boil. Reduce heat and simmer, covered, until the vegetables are very soft, about 20 to 30 minutes.
2. Puree the soup in a blender or food processor, in 2 batches, adding the miso or the salt. Return to the pot and rewarm. Adjust seasonings and garnish before serving.
I haven't made this yet, but I remembered that I had this recipe with disguised cauliflower. :)