Soups & Stews > Jewish Recipes > Creamy Cauliflower Soup >
Typical dish served during Purim.
2-1/2 LBS cauliflower florets (from 2 small cauliflower heads)
6 to 7 C water
2 TBS butter
2 TBS flour
2 to 3 C milk
Salt & white pepper to taste
Ground nutmeg to taste
1/3 C whipping cream
1 TBS fresh chives or parsley, chopped (for garnish)
Add water to a cooking pot; lightly salt and bring to a boil. Add cauliflower florets. Reduce heat to simmer and cook for about thirty minutes or until cauliflower is tender; drain and set aside. In a medium-sized saucepan, melt butter over low heat. Add flour; whisk for about three minutes or until mixture is smooth. Remove from heat. Whisk in 1-1/2 cups of milk. Return to heat and cook over medium-high, whisking constantly until mixture comes to a boil and thickens. Add a pinch of salt, white pepper and nutmeg. Add cooked cauliflower florets and 1/2 cup of milk. Bring mixture to a boil; reduce heat to low. Cover and simmer for about twenty-five minutes, stirring frequently and crushing cauliflower with a spoon occasionally. Using a slotted spoon, remove cauliflower to a blender and puree. Add remaining mixture to blender and puree until smooth. Return mixture to saucepan and bring to a boil, stirring constantly. Add enough milk to reach desired consistency. Bring to a boil, stirring constantly. Add cream; bring mixture to a boil again, stirring constantly. Add salt, white pepper and nutmeg to taste; stir. Simmer for a few minutes if necessary to reach desired consistency. Garnish individual portions with chopped chives or parsley. Serve.
Related Link:
Food Fare Culinary Collection: Jewish Cuisine
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