• St. Jeremy 03

    From Dave Drum@1:3634/12 to All on Thu Aug 12 07:06:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Jeremy Sewall's Roasted Cauliflower Soup
    Categories: Vegetables, Herbs, Dairy, Potatoes, Citrus
    Yield: 2 Servings

    8 lg Fresh sage leaves
    1 Head cauliflower; green
    - leaves removed, head
    - intact, stem trimmed
    Salt & fresh ground white
    Pepper
    3 tb Oil
    1 Leek; white only, split
    - lengthwise, washed
    1 sm Spanish onion; peeled, in 1"
    - pieces
    1 Yukon gold potato; peeled in
    - 1" pieces
    5 c Vegetable stock
    2 Sprigs fresh thyme
    1 Fresh bay leaf
    2 c Heavy cream
    2 tb Fresh squeezed lemon juice

    Set the oven @ 400ºF/205ºC.

    In a small sauté pan, melt 1/4 cup of butter with 2 of
    the sage leaves over medium heat; be careful not to
    brown the butter. Place the head of cauliflower on a
    baking sheet and brush the outside with the melted sage
    butter. Put the additional sage leaves on top of the
    cauliflower head; season with salt and white pepper and
    roast for 30 minutes. The cauliflower should have some
    color on the outside but will not be completely cooked
    through. Remove from the oven and let sit until cool
    enough to handle; reserve the sage leaves. Cut the
    cauliflower into 1-inch pieces.

    In a large stockpot, heat the oil over medium heat. Add
    the leek, onion, and potato; sauté for 3 minutes,
    stirring frequently so that the vegetables don’t color.
    Stir in the chopped cauliflower and roasted sage leaves,
    then add the stock. Bring the mixture to a simmer; add
    the thyme and bay leaf. Simmer for 20 minutes, or until
    the vegetables are almost tender. Add the cream and
    simmer for 10 more minutes. Remove from the heat and let
    cool slightly. Remove the bay leaf and thyme sprigs.

    Puree the soup in a blender (this may take a few
    batches) until smooth. Strain the soup through a
    fine-mesh sieve; season with salt and white pepper.
    Return the soup to the pot.

    Slowly warm the soup over low heat, stirring frequently
    so that it doesn’t burn. In a small sauté pan, heat the
    remaining 1/4 cup butter over medium heat until it
    begins to brown lightly, about 3 minutes. Add the
    remaining 6 sage leaves and cook for 10 seconds, until
    just crisp; remove from the heat.

    Just before serving, season cauliflower soup with the
    lemon juice. Ladle the soup into individual bowls and
    pour the brown butter and sage leaves over the top of
    each serving.

    Makes: 2 quarts

    RECIPE FROM: https://newengland.com

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