We use the same basic recipe for cauliflower, broccoli, pumpkin, asparagus, or mushroom soups. Use the desired vegetable in place of potato. Add complimentary seasonings and herbs. Use a milder, white cheese with cauliflower and broccoli. Cumin seasons cauliflower.
Cook, without browning, for 3-4 minutes in large saucepan:
- 2 Tbsp. butter
- 1 onion, chopped
- 1 clove of garlic, finely chopped (optional)
- 1 stick celery, chopped (optional)
- 1 leek, chopped (optional)
Add and bring to a boil:
- 5 medium potatoes, peeled and diced
- 3 cups chicken stock (or water and bouillon)
- 1/4 tsp. dried pepper
- 1/2 tsp. salt (or less)
Reduce heat and cook until tender (about 20 minutes). Let cool until it can be pureed in a blender (it takes several batches). Add:
- milk (to desired consistency)
Return to pan and heat thoroughly. Add:
- dash of ground cumin
- salt and pepper to taste
- 1-2 cups grated cheddar cheese
Serve sprinkled with fine chopped fresh parsley.
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