Subj : St. Jeremy 03
To   : All
From : Dave Drum
Date : Thu Aug 12 2021 07:06:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If water pollution gets an worse whaking on it will be easy.
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