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From the Victorian Christmas Dinner of the
Manassas Gourmet Club
Makes 2 quarts - 8 - 8oz servings |
| Quantity |
Ingredients |
Preparation Notes |
| 2 C |
Chopped Celery |
- In 5 qt Dutch oven or stockpot sauté celery,
onion, parsley and garlic in 1/4 C butter until tender, about 5 minutes
- Add broth, cauliflower and thyme. Bring to a
boil over high heat.
- Reduce heat, cover and simmer for 10 to 15 minutes
or until cauliflower is tender.
- Puree vegetable and liquid in food processor about
3 cups at a time. Pour pureed mixture into bowl.
- Heat 1/4 C butter in original Dutch oven until
melted
- Stir in flour until smooth
- Add pureed mixture all at once
- Cook over medium heat until boiling, stirring
constantly with wire whish.
- Stir in heavy cream, sherry or brandy, bitters and
Stilton.
- Heat, stirring constantly just to boiling point.
- When ready to serve, ladle each serving into soup
bowl and garnish with a sprinkle of chopped parsley
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| 1 C |
Chopped Onion |
| 1/4
C |
Chopped Parsley |
| 1
Tbsp |
Minced Garlic |
| 1/2
Cup |
Butter |
| 5 C |
Chicken Broth |
| 1
head |
Cauliflower, chopped (5 cups) |
| 1
tsp |
Dried Thyme |
| 1 C |
Heavy Cream |
| 2
Tbsp |
Sherry or Brandy |
|
Dash |
Cayenne Pepper |
|
Dash |
Angostura Bitters |
| 1/4
C |
Crumbled Stilton or other Blue Veined Cheese |
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Chopped Parsley for Garnish |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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