Hungarian Heritage Review, 1991 (20. évfolyam, 1-11. szám)
1991-05-01 / 5. szám
fresh parsley. Put two to three ladles of hot soup into the tureen and stir it into the sour cream. Remove the cheesecloth bag from the soup, pour all of the soup into the tureen, and serve immediately. CHEF'S SECRET If you make your own veal or chicken stock for cauliflower soup, be sure that the green leaves, white stalks, and hard white core of the cauliflower are all cooked with the soup bones. The stock itself will then have a cauliflower flavor. (For kohlrabi soup, use the peelings of the kohlrabi heads only, don't use the leaves.) If you use canned chicken broth, chop the cauliflower trimmings and boil them in the water which you use to dilute the canned broth. Sauteeing the celery, onion, carrot, and cauliflower over low heat, without adding any water, intensifies and blends the aromas. If you wish, you may remove a cupful of the cauliflowerets from the soup, puree them in a blender, and add this puree to the soup. This will also intensify the cauliflower taste. Following this recipe exactly, but substituting the cauliflower with the same amount of peeled, cubed (1 /4-inch to 1 /2-inch cubes) kohlrabi will make an excellent kohlrabi soup. FROM "THE BAKERY RESTAURANT COOKBOOK" COPYRIGHT BY LOUIS SZATHMARY, PUBLISHED WITH PERMISSION OF THE AUTHOR MAY 1991 HUNGARIAN HERITAGE REVIEW 39 I
