Tuesday, November 06, 2007
Cream Soups: Cauliflower, Carrot and Bok Choy
We had a long cool stretch before the first frost here. So long, that our CSA was extended a couple weeks. When I looked into the bag there were a couple heads of cauliflower in there, plus a huge head of it from the week before. I needed to figure out what to do with cauliflower quick.
That's the handy thing about having a few set approaches for preparing vegetables. With just a little bit of knowledge and some pantry staples you are up for whatever surprise is in the CSA bag.
Cream soups are not too different from a regular vegetable soup, you just have a couple steps added to the process. I prefer the "roux and milk" method for richer flavor especially for a cheese soup, but you can save some butter fat by just making the roux and adding stock. This recipe is a "chunky" soup with some texture and color to it, so no need to strain the mixture after doing the puree step. If you look at the steps then review the ingredient list after, you can see how the recipe ingredients fit the process.
Looking for this recipe? It will be part of an upcoming book with Ali at Cleaner Plate Club.