Cauliflower and Roquefort Soup
Esthar Vaughn Cooks
Cauliflower and Roquefort Soup
Esthar Vaughn Cooks
|
1 large onion, chopped 1 tablespoon minced garlic 1/2 teaspoon celery seeds 3 tablespoons unsalted butter 3 tablespoons all purpose flour 2 pounds cauliflower, broken into flowerets (about 4 cups) 1 cup milk 2 ounces Roquefort, crumbled (about 1/3 cup) 2 tablespoons fresh lemon juice seedless green grapes for garnish if desired Directions: In a kettle cook the onion, the garlic, and the celery seeds in 1 tablespoon of the butter over moderate heat, stirring, until the onion is golden. Add the remaining 2 tablespoons butter, stirring until it is melted, stir in the flour, and cook the mixture over moderately low heat, stirring, for 3 minutes. Stir in 4 cups water and bring the water to a boil, stirring, add the cauliflower, and simmer the mixture, covered, for 10 minutes, or until the cauliflower is tender. In a blender puree the mixture in batches, return it to the kettle, and whisk in the milk, the Roquefort, and the lemon juice. Heat the soup over moderate heat, whisking, until it is hot and the Roquefort is melted and add salt and pepper to taste. The soup may be made up to 3 days in advance, kept covered and chilled, and reheated over moderate heat, stirring, until it is hot. Ladle the soup into heated bowls and garnish each serving with some of the grapes if desired. Makes about 8 cups, serving 4 to 6. |