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1 ea medium head cauliflower 1 ds salt and white pepper
4 c chicken broth 1/4 c fresh chopped parsley
3/4 c half and half
6 servings
Clean cauliflower and cut into pieces and place in a large saucepan. Add
chicken broth to 1/2-inch covering cauliflower. Cover and simmer until
tender (about 30 minutes). Remove about 1/2 c. cauliflower buds from
liquid and set aside. Cool remaining cauliflower and broth 10-15 minutes
then puree the cauliflower in a food processor until smooth. Return puree
to pot and add half and half, season to taste with salt and pepper and
reheat. Mix parsley with reserved cauliflower and use to garnish each
serving. Makes 6 cups.
4 c chicken broth 1/4 c fresh chopped parsley
3/4 c half and half
6 servings
Clean cauliflower and cut into pieces and place in a large saucepan. Add
chicken broth to 1/2-inch covering cauliflower. Cover and simmer until
tender (about 30 minutes). Remove about 1/2 c. cauliflower buds from
liquid and set aside. Cool remaining cauliflower and broth 10-15 minutes
then puree the cauliflower in a food processor until smooth. Return puree
to pot and add half and half, season to taste with salt and pepper and
reheat. Mix parsley with reserved cauliflower and use to garnish each
serving. Makes 6 cups.
