Hungarian Heritage Review, 1991 (20. évfolyam, 1-11. szám)

1991-05-01 / 5. szám

CAULIFLOWER SOUP Serves 8

2 tablespoons shortening, preferably lard 1/2 cup chopped onion 1 small carrot, scraped 1 cup chopped celery 1 tablespoon sugar

1 head firm white cauliflower, cut into small flowerets (about 1 quart)

2 tablespoons chopped fresh par 2 quarts veal stock or

chicken stock, or enough canned chicken broth, diluted, to make 2 quarts

1 /2 teaspoon peppercorns,

1 /2 bay leaf, and 1 teaspoon dried tarragon tied in a cheesecloth bag

1 tablespoon salt

4 tablespoons butter

6 tablespoons flour

2 cups milk

1 cup half-and-half

1 cup sour cream at room temperature

In a large soup pot, melt the 2 tablespoons of shortening. Add the chopped onion and cook, stirring constantly, over medium heat until the onion starts to turn yellow. Add carrot and celery and cook another 2 minutes, continuing to stir. Add sugar, cauliflower, and 1 tablespoon of the chopped parsley. Cover and cook over very low heat, stirring occasionally. Be sure the ingredients do not stick to the bottom of the pot. After 15 minutes, add the stock of your choice, the cheesecloth bag of herbs, and half the salt.

Bring the soup to a boil over medium heat. Reduce the heat and simmer.

In a small saucepan, melt the butter. Mix the flour into the milk with a wire whip, and slowly, stirring constantly with the wire whip, add the flour-milk mixture to the butter. If you add it slowly enough, it will thicken immediately, and when you finish you will have a white cause of medium consistency. Remove from heat and dilute with the half-and-half. Pour this mixture into the simmering soup. Stir gently with a wooden spoon and let it simmer another 15 to 20 minutes. Check for seasoning and add a little more salt if necessary. (The amount will depend on the saltiness of the stock used.)

Just before serving, place the sour cream in the soup tureen. Mix in the remaining chopped

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HUNGARIAN HERITAGE REVIEW

MAY 1991