| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables, Soups |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Cauliflower |
| 2 |
tb |
Olive oil |
| 1 |
lg |
Clove garlic; minced |
| 1/2 |
md |
Jalapeno; minced |
| 2 |
md |
Onions; chopped |
| 1/2 |
ts |
Ground cardamom |
| 1/8 |
ts |
Ground mace |
| 4 1/2 |
c |
Chicken broth |
|
|
Fresh parsley; minced |
INSTRUCTIONS
ALYCE MANTIA KRBS41A
Chop cauliflower coarsely. Heat oil in a large saucepan over med heat. Add
garlic, jalapeno pepper (seeded), onion, cardamom and mace and sauté until
veggies soften, about 5 minutes. Add cauliflower and stock. Bring to a boil
and simmer, covered, until all veggies are tender, about 25 minutes. Puree
soup in a blender or food processor. Add salt and pepper to taste. Sprinkle
each serving with the minced fresh parsley. Now, this is the recipe as
given to me by a friend of mine. When I made it I added a bit more
cardamom, 'cause I like the flavor. I don't keep mace around, but used one
tiny grating of fresh nutmeg and that was good. It can be served cold or
warm. Pretty good stuff! Regards from Memphis, Alyce MM Format Norma Wrenn
npxr56b
Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 31, 1998
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