Cream of Cauliflower Soup

August 16, 2015

Cream of Cauliflower Soup

  • 2 Leeks – including 2 inches of green, roots trimmed
  • 2 T. Olive Oil
  • 2 T. Butter – unsalted
  • 1 Celery Rib – with extra leaves, coarsely chopped
  • 2 T. Garlic – finely minced
  • 2 tsp. Curry Powder
  • 2 tsp. Ginger – ground
  • 6 c. Chicken or Vegetable Broth (more if necessary)
  • 1/2Lemon – juiced (use juice only)
  • 1 head Cauliflower – cored and broken into florets
  • 1 c. Half and Half
  • 1/2 c. Cheddar Cheese – shredded
  • Salt – to taste
  • Black Pepper – freshly ground, to taste

Cut leeks in half lengthwise. Wash to remove dirt. Let dry and thinly slice lengthwise. Heat the oil with the butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened or about 10 minutes. Add the garlic during the last 5 minutes. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables about 1 minute. Add the broth, lemon juice, and cauliflower florets. Raise the heat to high and bring to a boil. Reduce the heat and simmer, partially covered, until the cauliflower is very tender or about 15 minutes. Cool slightly. Puree in a food processor until very smooth, adding half and half through the feed tube. Add extra broth to achieve desired consistency. Sprinkle in the shredded cheddar cheese and season with salt and pepper.

Serves 8

Submitted by Barbara Nissley, Ephrata

2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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Cooler weather, changing leaves 🍁, and a warm bowl of soup. Fall is here. 💛 Recipe in bio.⁠
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In Season in Pennsylvania: Hot Honey

There is a brand of hot honey we’ve seen on market shelves that food-lovers have been putting on everything – especially savory, rich foods, like pizza and fried chicken. We took this tasty concept, and Pennsylvania-ified it with local honey and spicy peppers from the farmers market.

This technique is as customizable as it is easy (just two ingredients!). You can use any type of peppers you like, or mix and match, depending on what’s ready to harvest from your garden or what looks good at the market. For great pepper flavor without too much heat, try poblanos from Jade Family Farm in Port Royal, PA; for medium heat, try jalapenos from Meadowview Farm in Kutztown, PA; or for extra-spicy, try some habanero peppers from Taproot Farm in Shoemakersville, PA. And, while usually we’re all about raw local honey, this recipe is best made with pasteurized honey, as the raw kind will crystallize. We like Dutch Gold Baker’s Special, which is based in Lancaster, PA!

Follow this simple tutorial to make — seriously — the tastiest hot honey, which we suggest you serve on everything: ice cream, eggs, pretzels, pizza, veggies, fried chicken and, in fact, deep-fried anything, popcorn, pork chops … the list goes on! #paeats Link: https://www.paeats.com/recipe/pennsylvania-hot-honey/
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