| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
5 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Potato; chunks |
| 4 |
c |
Broth or water |
| 1 1/4 |
c |
Chopped celery |
| 5 |
c |
Cauliflower flowerets |
| 1 |
sm |
Onion |
| 1 |
|
Whole clove garlic |
| 1 |
tb |
Olive oil; or butter |
| 1/2 |
c |
Dry white wine |
| 1 |
ts |
Salt |
| 1 |
pn |
Pepper |
| 1/2 |
lb |
Fresh mushrooms; sliced and sauteed with 1 t each marjoram & parsley |
| 1/2 |
c |
Chopped fresh parsley |
| 1/2 |
c |
Diced red bell pepper |
| 1 |
c |
Fresh corn kernels |
INSTRUCTIONS
OPTIONAL ADDITIONS
Cook the potato in the broth. Chop the celery and add. When the potato is
nearly done, add the cauliflower and cook until tender. As always in
blended soups, the potato must be very well cooked; otherwise the soup will
be gluey.
While the vegetables are cooking, chop the onion and saute it and the
garlic clove in the olive oil. Cook them gently until very well done but
don't let them brown.
Puree all the cooked vegetables and the onion and garlic in blender or food
processor until smooth. To get a very smooth soup, blend or process in
small batches.
Stir in the wine, if you choose, and the salt and pepper. Reheat gently,
adjust seasoning as needed and serve. Makes 10 cups. If you want to add
color or other interest, stir in one or more of the optional additions.
Recipe by: Laurel Robertson, "The New Laurel's Kitchen"
Posted to recipelu-digest by Karen Sonnessa <ksonness@suffolk.lib.ny.us> on
Feb 6, 1998
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