Cappuccino Of Cauliflower And Parsley (Australia) 2

Directions

1. In a heavy pot over medium heat, hot the oil. Add in the celery, onion and leek and saute/fry till softened, about 5 min. Add in the stock and cauliflower, a healthy pinch of salt and pepper. Bring to a boil; reduce the heat to medium or possibly medium low to maintain an even simmer till the cauliflower is tender, 10 min.
2. Puree the soup till smooth and frothy. Add in 1/2 c. light cream. Serve warm, garnished with a swirl or possibly puddle of the parsley cream sauce.
3. PARSLEY CREAM SAUCE: Puree the ingredients, adding more cream as needed to thin. Just before serving, hot the sauce in a small pan or possibly at 70% power in the microwave.
4. TIP - Use the food processor fitted with the metal blade to finely chop chunks of celery, onion and leek. Use the food processor again to finely chop the cauliflower.
5. Description: "Cauliflower and onion soup garnished with parsley cream"
6. Yield: 4 c.
7. NOTES : "The charm of this easy and inexpensive soup is it's lightness. The trick is to blend and aerate it as close to serving time as possible" - like cappuccino. Good soup to make ahead and reheat; it will have more flavor. REVIEW: The soup was smooth and creamy; wonderful flavor; attractively fresh. I added a healthy pinch of cream of tartar to the soup during pureeing. Warning: use a light hand with the parsley cream. We tested with Italian flat parsley, that we think is milder than the curly variety. The parsley was too strong. This feeds 4 with bread on the side.