Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Head cauliflower 1 md Potato (10oz)
-(abt 5 cups chopped) -peeled and diced
1 tb Olive oil 1 Bouquet garni of
1 Onion(s), finely chopped -bay leaf, thyme, parsley
2 Garlic clove(s), minced 1/2 ts Ground cardamon
1 Stalk celery -or to taste
-finely chopped 1/2 ts Ground coriander seeds
2 c Vegetable stock -or to taste
2 c (to 3 cups) skim milk Salt and pepper

1. Cut 6 florets off the cauliflower and reserve. Trim the bottoms,
leaves and any tough fibrous parts off the remaining cauliflower and
finely chop.

2. Heat the olive oil in a large saucepan. Cook the onion, garlic, and
celery over medium heat for 3-4 minutes, or until soft but not brown.
Stir in the chopped cauliflower, vegetable stock, 2 cups milk,
potato. bouquet garni, cardamon, coriander, salt and pepper and
simmer for 15 minutes, or until the vegetables are very soft.

3. Meanwhile, cook the cauliflower florets in rapidly boiling salted
water until crisp-tender, about 1 minute. Drain the florets in a
colander and transfer to a bowl of ice water. Drain the florets and
blot dry on paper towels.

4. Discard the bouquet garni. Pur?e the soup in a blender. Return the
soup to the saucepan and heat thoroughly. If the soup is too thick,
thin with additional milk. Correct the seasoning, adding salt and
pepper to taste. To serve, ladle the soup into bowls; garnish each
with a cauliflower floret.

High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 40
Submitted By DIANE LAZARUS On 10-26-95

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