Wednesday, November 2, 2011

On today's menu vegetarian cauliflower soup

I had to wait for the refrigerator repair man today and had a large cauliflower on hand so I decided to make some soup while waiting.  I used to make this using a chicken stock but because D.D.'s niece is a vegetarian and eats here occasionally, I have been experimenting with vegetarian cooking.
One large cauliflower-cut into fairly small pieces, a large yellow onion-chopped, 1 quart of vegetarian stock, 1/2 cup of half and half, teaspoon of salt and 1/2 teaspoon of pepper, 1 ounce of soy sauce, few dabs of hot sauce, 5 or 6 tablespoons of olive oil.
Heat the oil and sweat onions in a soup pot, add salt and pepper.  Add the cut cauliflower and saute with the onions and oil till cauliflower softens, about ten minutes.  Add the soy and hot sauce and saute another 3-5 minutes.  Pour in the stock to cover cauliflower and cover pot with a lid.  Bring to a boil then reduce heat and simmer for 15-20 minutes.  Mash up cauliflower in the pot using a hand blender ( a potato masher will do as a substitute) until the texture is rough but no whole chunks remain.  Add the half and half, bring almost to a boil then reduce heat and let simmer for an hour or longer.  Add additional seasoning to taste.
This is delicious served with some grated parmesan on top or a crustini with melted mozzarella.

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