Cooking with Amy's Creamy Cauliflower Fondue soup looked good to me, but a little heavy for a daily soup. I toyed with it, removed the carrots and potato, and came up with this....
1 onion, diced
4-5 cups cauliflower florets
1 tsp olive oil or butter
chicken or veggie stock
salt & pepper
2 oz emmenthaler (or other nutty swiss melty cheese), shredded
1 tbsp flour
1/2 cup soy creamer
1-2 tbsp sherry
Sauté the onion over medium-high heat until golden. Add the cauliflower, and cover with stock so the total volume is around 10 cups. (I'm guessing this is probably 5-6 cups of stock. I was ladeling straight out of the stock pot, so i didn't measure precisely.) Add a few pinces of salt.
Simmer for around 10 minutes, or until the cauliflower is tender. Purée with a stick blender until almost smooth (i like a little roughness in my cauliflower soups). Add the soy creamer.
Toss the shredded cheese with the flour, and stir into the soup until melted over medium heat. (Cook at least 5 more minutes to take away the raw flour taste.) Adjust salt and pepper to taste, and stir in the sherry, a tablespoon at a time. Stop when it tastes right.
Serve in big bowls garnished with hazelnut oil, fresh ground pepper, and a long thin crouton.Posted by shock on February 08, 2004 | TrackBack