Ballymaloe Cauliflower Soup |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This recipe is from an August 1986 issue of Bon Appetit magazine in a section called An Irish Ramble . It featured recipes from hotels and houses in Ireland and Irish recipes in general. This recipe is from Ballymaloe House in County Cork. Ingredients:
3 cups water |
1 (2 1/2 lb) cauliflower, leaves reserved |
2 tablespoons unsalted butter (1/4 stick) |
2 tablespoons flour |
2 cups milk |
5 teaspoons freshly grated parmesan cheese |
1 pinch of grated nutmeg |
salt & freshly ground black pepper |
freshly grated parmesan cheese |
1 cup crouton, sauted in butter until golden brown |
Directions:
1. Bring the water to a boil in heavy large saucepan.
2. Coarsely chop cauliflower leaves; set aside 1/2 cup and add remainder to water.
3. Cover and simmer 25 minutes.
4. Strain, pressing on leaves to extract as much liquid as possible; discard pressed leaves; return cooking liquid to saucepan.
5. Cut cauliflower into florets; add to liquid with reserved 1/2 cup leaves.
6. Cover and simmer until cauliflower and leaves are very tender, about 30 minutes.
7. Meanwhile, melt butter in heavy small saucepan over low heat.
8. Add flour and cook 2 minutes, stirring frequently; whisk in milk.
9. Increase heat and bring to boil, stirring constantly.
10. Reduce heat and simmer 5 minutes, stirring frequently.
11. Mix in 5 tablespoons parmesan cheese and nutmeg.
12. Puree cauliflower with cooking liquid in batches in blender; return to saucepan and mix in cheese sauce.
13. Bring to simmer, stirring constantly.
14. Season with salt and pepper to taste.
15. Ladle soup into bowls, garnish with additional parmesan and sauteed croutons and serve.
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