A Lighter Cream of California Wheat

Name: A Lighter Cream of California Wheat
Cuisine: American
Ingredients: 3 tablespoons dry fino or Dry Sack sherry; 3 tablespoons dry fino or Dry Sack sherry; 2 teaspoons finely chopped cilantro leaves; ¼ cup pine nuts, toasted; 2½ cups low-fat or nonfat milk, scalding hot; 2½ cups low-fat or nonfat milk, scalding hot; 1½ cups light cream; 2 tablespoons cornstarch; ⅛ teaspoon ground cardamom; Pepper from the mill; ⅛ teaspoon freshly grated nutmeg; ⅛ teaspoon ground coriander; 5½ cups Secondary Stock or Pure Vegetable Broth; Salt; ¾ cup California hulled wheat (available in health food stores); 5½ cups Secondary Stock or Pure Vegetable Broth

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

California hulled wheat is unpolished whole grains of wheat, not cracked wheat or bulgur. If you cannot find the whole grains, this soup can be made with cracked wheat, but the texture and character of the soup will be different.

Ingredients

¾ cup California hulled wheat (available in health food stores)
5½ cups Secondary Stock or

Americas
Europe
United States
France
Soup
Vegetarian
California

Method

Cover the wheat with the broth of your choice in a large saucepan and bring to a boil. Add salt, pepper, and the spices, reduce the heat, and simmer until all but ½ cup of the stock has been absorbed. Stir in the hot milk. Bring back to a simmer.

Place the cornstarch in a small bowl and gradually whisk in the light cream, making sure that there are no lumps. Stir the mixture into the cr