| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
ts |
Cuminseed |
| 1 |
|
Onion; chopped fine |
| 1 |
tb |
Unsalted butter |
| 2 1/2 |
c |
Chopped cauliflower; (about half of a |
|
|
; medium head) |
| 1 |
c |
Chicken broth |
| 1 |
c |
Water |
| 1/4 |
c |
Half-and-half |
| 2 |
ts |
Fresh lime juice; or to taste |
INSTRUCTIONS
In a dry small skillet cook the cuminseed over moderate heat,
stirring, for 3 to 4 minutes, or until it is fragrant and several
shades darker, being careful not to let it burn, and transfer it to a
sheet of wax paper. Let the cuminseed cool, fold the wax paper over
it, and with a rolling pin crush it to a coarse powder.
In a heavy saucepan cook the onion in the butter over moderately low
heat, stirring, until it is softened. Add the cauliflower, the broth,
and the water and simmer the mixture, covered, for 20 minutes, or
until the cauliflower is tender. In a blender or food processor puree
the mixture in batches, return it to pan, and stir in the
half-and-half, the lime juice, and salt and pepper to taste. Heat the
soup over low heat, stirring, until it is hot, but do not let it
boil, ladle it into bowls, and sprinkle it with the cuminseed powder
to taste.
Makes about 3 cups, serving 2.
Gourmet November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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