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.
Frothy Cauliflower Soup With Chervil
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- #93090
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 cups chicken stock
1/2 cup heavy whipping cream
1/4 cup dry white wine
1 firm large head cauliflower, core removed, cut into small florets
1 cup milk
4 tablespoons unsalted butter
1/4 cup aquavit (optional)
2 tablespoons finely chopped fresh chervil
directions
In a medium pot, bring the chicken stock to a boil. Add the cream, white wine, and cauliflower. The cauliflower should be almost covered with liquid.
Cook for 10 to 12 minutes, or until the cauliflower is soft. Add the milk, butter, and aquavit, if using, and heat until simmering.
Transfer the soup to a blender, in batches if necessary, add the chervil, and blend until smooth and frothy. Pour into bowls and serve.
VARIATION: To give the soup more texture and substance, add a few chunks of cooked diced chicken and reserved chunks of cauliflower just before serving.
added by
ChefJerrold
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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