Cauliflower Soup by Jacques Pépin – an easy foundation to add your favorite flavors. Get the recipe at http://www.cookingcompaniontv.com/cauliflowersoup
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I’m Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
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Cauliflower Soup by Jacques Pépin, “Essential Pépin”
2 tablespoons peanut or canola oil
2 cups sliced onions
2 tablespoons all-purpose flour
1 teaspoon curry powder
2 cups homemade chicken stock (page 612) or low-salt canned chicken broth
2 cups water
1 teaspoon salt, or taste
1/2 teaspoon freshly ground black pepper
1 large or 2 small heads cauliflower (about 1.75 pounds total), cored, separated into florets, and trimmed
2 tablespoons unsalted butter
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
Heat the oil in a large saucepan. When it is hot, add the onions and saute for 2-3 minutes, until they start browning. Sprinkle the flour and curry powder over the onions and mix well. Stir in the chicken stock, water, salt, and pepper, mix well, and bring to a boil, stirring occasionally. Add the cauliflower and return to a boil, then cover, reduce the heat to very low, and boil gently for 30 minutes.
Pour the soup into a food processor, in batches if necessary, and puree, with the butter. Return to the saucepan and stir in the cream. You should have about 7 cups soup; if you have less, add enough water to bring to this level.
Reheat the soup, then divide it among six soup dishes, sprinkle with the parsley, and serve. Can be made ahead of time and frozen or refrigerated.