Puree of cauliflower soup with cardamon and mace

8 servings

Ingredients

Quantity Ingredient
½ Recipe Soup Base
1 large Head cauliflower, trimmed
Cut into florets
1 pounds Potatoes, peeled
Cut into 1-inch dice
¼ teaspoon Ground cardamon
⅛ teaspoon Ground mace
Salt and pepper
¼ cup Light cream (opt)

Directions

Note: to use as a master recipe, simply substitute 1½ pounds of another vegetable for the cauliflower and eliminate the cardamon and mace, using other appropriate herbs and/or spices.

Bring Soup Base to simmer. Add cauliflower, potatoes, cardamon, mace, and salt to taste; simmer until vegetables are very tender, about 20 min. Season with added salt, if needed, and pepper to taste. Puree in batches in a food processor or blender. Return to pot. Stir in cream and reheat, or cool and refrigerate. Serve chilled.

Cook's Illustrated

Charter Issue

Submitted By SYLVIA STEIGER On 12-20-95

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