from: Karen Sonnessa
Recipe By: Laurel Robertson, "The New Laurel's Kitchen"
Serving Size: 5
- 1 1/2 cups potato -- chunks
- 4 cups broth or water
- 1 1/4 cups chopped celery
- 5 cups cauliflower flowerets
- 1 small onion
- 1 whole clove garlic
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1 teaspoon salt
- pinch pepper
Cook the potato in the broth.
- 1/2 pound fresh mushrooms
-- sliced and sauteed with 1 t each marjoram & parsley
- 1/2 cup chopped fresh parsley
- 1/2 cup diced red bell pepper
- 1 cup fresh corn kernels
Chop the celery and add.
When the potato is nearly done, add the cauliflower and cook until
As always in blended soups, the potato must be very well cooked; otherwise
the soup will be gluey.
While the vegetables are cooking, chop the onion and saute it
and the garlic clove in the olive oil.
Cook them gently until very well done but don't let them brown.
Puree all the cooked vegetables and the onion and garlic in blender
or food processor until smooth.
To get a very smooth soup, blend or process in small batches.
Stir in the wine, if you choose, and the salt and pepper.
Reheat gently, adjust seasoning as needed and serve.
Makes 10 cups.
If you want to add color or other interest, stir in one or more
of the optional additions.