Cauliflower Vichyssoise With Cardamom
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Soups, Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | Cauliflower | |
| 2 | T | Olive oil |
| 1 | Clove garlic, minced | |
| 1/2 | Jalapeno, minced | |
| 2 | Onions, chopped | |
| 1/2 | t | Ground cardamom |
| 1/8 | t | Ground mace |
| 4 1/2 | c | Chicken broth |
| Fresh parsley, minced |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 504
Calories From Fat: 300
Total Fat: 33.5g
Cholesterol: 0mg
Sodium: 3315.1mg
Potassium: 1268.3mg
Carbohydrates: 25.5g
Fiber: 4.1g
Sugar: 12.5g
Protein: 24.4g