Puree of Cauliflower

Name: Puree of Cauliflower
Cuisine: French
Ingredients: 8 cups Secondary Stock, chicken broth of your choice, or Pure Vegetable Broth; 8 cups Secondary Stock, chicken broth of your choice, or Pure Vegetable Broth; ¼ cup fresh bread crumbs from French bread; 8 cups Secondary Stock, chicken broth of your choice, or Pure Vegetable Broth; 2 medium-size perfectly white heads cauliflower; 6 tablespoons crème fraîche or sour cream of your choice; 6 tablespoons crème fraîche or sour cream of your choice; ½ cup finely chopped watercress leaves; ¼ cup fresh bread crumbs from French bread; Pepper from the mill; Salt

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The garnish of watercress refreshes the taste of the cauliflower which must be overcooked for this preparation. Do not blanch the watercress; the heat of the soup will do it.

Ingredients

2 medium-size perfectly white heads cauliflower
8 cups Secondary Stock, chicken broth of your choice, or

Europe
France
Soup

Method

Clean the cauliflowers; cut them into medium-large florets. Peel the stems. Bring a large pot of water to a boil, add the cauliflower, and blanch 2 minutes.

Bring the chosen stock to a boil, add the blanched cauliflower, bring back to a boil, then turn down to a simmer. Add the bread crumbs and continue simmering, uncovered, until the cauliflower falls apart, 20 to 25 minutes. Puree in