Recipe: Pureed Cauliflower Soup (Potage au Chou-Fleur de Picardie) (blender)

PUREED CAULIFLOWER SOUP
(POTAGE AU CHOU-FLEUR DE PICARDIE)

1 onion, chopped
2 celery stalks, chopped
3 tablespoons butter
1 head cauliflower, broken into florets
2 tablespoons flour
4 cups vegetable stock
1 cup milk
3 to 4 tablespoons minced fresh chervil (or 1 1/2 to 2 tablespoons dried)
Salt and pepper to taste
2 to 3 tablespoons minced fresh tarragon (or 1 to 1 1/2 tablespoons dried)
1 to 2 tablespoons minced fresh chives (or 1/2 to 1 tablespoon dried)

In a large saucepan over medium-low heat, lightly saute the onion and celery in 1 tablespoon of the butter until softened and lightly golden, about 8 to 10 minutes. Add the cauliflower and stir until lightly colored, about 5 to 8 minutes.

Sprinkle in the flour, then cook and stir the mixture for 5 to 10 minutes, until the flour is cooked through.

Stir in the stock, then bring it to a boil. Reduce heat and gently simmer, covered, until the cauliflower and celery are tender, about 20 minutes.

In a blender, puree the solids with just enough of the cooking liquid to make smooth, then add 1 tablespoon of the chervil and puree again.

Return to the pan, stir in the milk, and season with salt and pepper.

WHEN READY TO SERVE:
Heat until bubbles form around the edge of the soup. Ladle it into bowls, and garnish each with 1/2 tablespoon of the remaining butter, the remaining chervil, and the tarragon and chives.

Servings: 4
Source: The Vegetarian Bistro: 250 Authentic French Regional Recipes by Marlena Spieler