Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Cauliflower Vichyssoise
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Looking for a cool way to chill out in the kitchen? This cauliflower vichyssoise is not just a soup; it's a refreshing escape from the ordinary.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 teaspoon butter
1 cup chopped leek
1 clove garlic, crushed
1 3/4 cup chopped cauliflower
1 cup peeled and diced red potato
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 cans (10.5 ounce size) low-sodium chicken broth
1 cup water
3/4 cup evaporated skimmed milk
freshly ground black pepper (optional)
directions
Melt the butter in a large saucepan over medium heat. Add the leek and garlic and cook, stirring frequently, for 5 minutes.
Add the cauliflower, potato, salt, nutmeg, broth, and water. Bring to a boil then reduce the heat to a simmer. Let simmer, uncovered, for 30 minutes or until the cauliflower is tender.
Puree the cauliflower mixture in a blender, in batches if needed, then place in a bowl with a lid or other covered container. Stir in the milk. Cover the bowl and place in the refrigerator until chilled.
Serve cold. Season with black pepper, to taste.
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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