Cauliflower soup.
Cut cauliflower into small flowerettes. Melt butter
tablespoons oil in a soup pot and toast the millet
eat, for about 5 minutes, until softened.
Add the cauliflower and
Boil water and tea bags in large saucepan for 5 minutes. Remove tea bags. squeezing the excess liquid into the pan. Add the cauliflower to the tea, cover and simmer for 15 minutes or until tender. Drain, reserving 1 cup of the liquid.
In small pan, saute the onions and celery in the butter until the onions are clear. Put in a blender with the cauliflower, salt and pepper, and the reserved cooking liquid.
Blend until smooth and serve.
For thinner soup, reserve and add more liquid; for thicker soup reserve and and add less.
Melt margarine.
Saute onion.
Add cauliflower and broth; bring to a boil.
Cover; reduce heat and simmer 12 to 15 minutes. Combine milk and flour smoothly.
Add to saucepan.
Stir over medium heat until thickened and boils.
Remove from heat.
Add cheese, stirring, until melted.
Add salt and pepper.
3/4 M, 1 P, 1 3/4 V, 3/4 F, 34 C.
(See Trudy Priede's recipe for the \"fat\" version.)
Cook cauliflower in small amount of salted water until tender. Saute onions in margarine.
Stir in flour.
Cook 1 minute stirring constantly.
Blend in milk, salt, pepper and cauliflower. Cook and stir until thickened.
Garnish with paprika and chopped parsley.
For satin-smooth soup, use blender.
Makes 8 (3/4 cup) servings.
Broccoli or asparagus may be substituted for cauliflower.
Remove cauliflower's large outer leaves.
aucepan bring chicken broth, onion, cauliflower, curry powder, salt and pepper
For the Stock: Combine all the
For the soffritto, process all ingredients
In a large pot over medium heat, melt butter. Cook garlic in butter 30 seconds, then stir in nutmeg, pepper and salt and cook 30 seconds more. Pour in the water and introduce the cauliflower. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until cauliflower is tender.
In a small saucepan over medium heat, cook carrot with water to cover until just tender. Drain and reserve.
Puree cauliflower soup in a blender or food processor or with an immersion blender. Stir in reserved carrots, green onion and parsley. Serve.
en to 350 degrees.
For the meatballs,.
In
For the wontons, combine ground chicken,
Cut up all vegetables, add bouillon and barely cover with water; cook until tender.
Cool slightly; add milk (as you would for potato soup).
Add margarine and cut up cheese.
Cook slightly until cheese is melted.
gain (3rd boil).
FOR THE SOUP:
In large pan bring
For the Soup:.
Cut of tops and
For Wontons:
Heat a large
immering and leave to bubble for an hour or so.
For the soup: put the beetroot, carrots, parsley
ntil ready to use.
FOR THE SOUP: melt the butter in