Cauliflower Vichyssoise with Cardamom

Categories: Vegetables | Soups

Serves: 1 Servings

Ingredients:

----------------------------ALYCE MANTIA KRBS41A----------------------------
1 lg Cauliflower
2 tb Olive oil
1 lg Clove garlic; minced
1/2 md Jalapeno; minced
2 md Onions; chopped
1/2 ts Ground cardamom
1/8 ts Ground mace
4 1/2 c Chicken broth
Fresh parsley; minced

Instructions:
Chop cauliflower coarsely. Heat oil in a large saucepan over med heat. Add
garlic, jalapeno pepper (seeded), onion, cardamom and mace and sauté until
veggies soften, about 5 minutes. Add cauliflower and stock. Bring to a boil
and simmer, covered, until all veggies are tender, about 25 minutes. Puree
soup in a blender or food processor. Add salt and pepper to taste. Sprinkle
each serving with the minced fresh parsley. Now, this is the recipe as
given to me by a friend of mine. When I made it I added a bit more
cardamom, 'cause I like the flavor. I don't keep mace around, but used one
tiny grating of fresh nutmeg and that was good. It can be served cold or
warm. Pretty good stuff! Regards from Memphis, Alyce MM Format Norma Wrenn
npxr56b
Posted to MC-Recipe Digest V1 #1065 by "M. Hicks"
on Jan 31, 1998

Previous: Cauliflower Vichyssoise | Next: Cauliflower W/lime & Hot Pepper Vinaigre