Title: Cauliflower Soup From Veranda Restaurant
Categories: Soup
Yield: 6 Servings
| 1 | | Medium head fresh cauliflowe |
| 4 | c | Chicken broth |
| 3/4 | c | Half and half |
| | | Salt and white pepper to tas |
| 1/4 | c | Fresh chopped parsley |
Clean cauliflower and cut into pieces and place in a large saucepan. Add
chicken broth to 1/2-inch covering cauliflower. Cover and simmer until
tender (about 30 minutes). Remove about 1/2 c. cauliflower buds from liquid
and set aside. Cool remaining cauliflower and broth 10-15 minutes then
puree the cauliflower in a food processor until smooth. Return puree to pot
and add half and half, season to taste with salt and pepper and reheat. Mix
parsley with reserved cauliflower and use to garnish each serving. Makes 6
cups