The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press


Cauliflower soup

Realizing your affinity for good soups, I pass on to you a good one.  This was done by one of The Flat Possum Test Kitchen's premier researchers; you have been forced to eat her cooking since you were born.


1 1/2 pounds fresh cauliflower, broken into flowerets
1 carrot, peeled and sliced
6 Cup chicken stock
1/3 Cup uncooked rice (This amount is subject to fluctuation, depending upon mood, phase of the moon and just how thick you want the soup to be. The rice is a thickener, so you might want to add a little more.)
1 Cup Water
1 Cup Evaporated Milk. (My rabid researcher tells me that if you use evaporated milk in the recipe instead of regular milk, you will be able to freeze this soup.  Now, I didn't know that.)
1 tablespoon Lemon Juice
1/4 teaspoon grated Nutmeg
1/4 teaspoon Cayenne Pepper (I would use more, just for warmth)
1/2 Cup Heavy Cream OR Evaporated Milk
Salt to taste (Use kosher salt)
Garnish: Chopped fresh chives or nutmeg

Place the cauliflower in a saucepan.  Add the Carrot and chicken stock. Heat to boiling. Stir in the rice and reduce heat.  Simmer, uncovered 30 minutes. Remove from heat.

Place half the cauliflower mixture into a container of a food processor or blender with 1 Cup of the milk. Process till smooth. Be careful here, hot liquid will expand. And it may expand a helluva lot more than you expect. (According to my observant researcher.)

Transfer the mixture to a saucepan. Repeat the process with the remaining cauliflower mixture and milk.  Add this to the saucepan.

Add the lemon juice, nutmeg, cayenne, 1/2 Cup evaporated milk and salt to taste.

Heat through. Garnish with chives or a grating of nutmeg and serve hot. This soup may be served cold as well, thinned with milk after chilling.

Researcher's Secret Notes:  

(1.)  Add a small amount of powdered "Chicken Base" if you feel your stock is weak.
(2.)  Add to the above ingredients 1 medium onion, chopped, and 1 clove of garlic, chopped.
Our records show that we instituted a serious study on this soup on August 1, 1993, and brought it up to date today, May 31, 1999.



Back to Main Page