Recipe Categories
Recipe Categories
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Dogwood Blossom Soup |
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10 cups servings |
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preconditions: Chop/mince ingredients
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| Ingredients: |
1/2 cup (one stick) unsalted butter
4 cups minced cauliflower (about one pound)
2 cups chopped onions
1 tablespoon Chef Paul Prudhomme's Vegetable Magic (makes all the difference)
4 cups chicken broth (or water; chicken broth is best)
6 ounces cooked ham, minced
2 bay leaves
1/4 teaspoon nutmeg
4 cups heavy cream
6 cups very small cauliflowerettes (no larger than 1/2 inch; okay to substitute chopped cauliflower)
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Preparation Method: |
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- 1
- In 5 quart saucepan over medium-high heat, melt butter. When butter comes to hard sizzle, stir in minced cauliflower and onions.
- 2
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Reduce heat to medium. Cook about 14 minutes, stiring occasionally. Let mixture stick slightly but not brown.
- 3
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Stir in Vegetable Magic and cook 13 minutes more, stiring occasionally and more frequently toward the end of cooking time, again taking care not to let mixture brown.
- 4
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Stir in 2 cups broth and cook about 10 minutes, stiring occasionally.
- 5
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Add ham, bay leaves and nutmeg. Stir well and cook about 5 minutes.
- 6
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Add remaining broth, stir well and cook 7 minutes or until mixture comes to a rolling boil.
- 7
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Whisk in 2 cups of cream and, whisking occasionally, cook about 8 minutes or until cream has reduced and thickened somewhat.
- 8
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Whisk in remaining cream and, whisking frequently, cook about 12 minutes or until soup has reduced and thickened enough to coat a spoon.
- 9
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Add cauliflowerettes and, whisking frequently, cook 10 minutes or until soup comes to a boil. Reduce heat to low and, whisking occasionally, cook 10 minutes or until cauliflowerettes are tender yet still firm.
- 10
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Let soup sit 10 to 15 minutes before serving so flavors can blend.
- 11
- Remove bay leaves before serving.
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Carbs:
About 8 grams of carbohydrate per one cup serving.
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