Monday 9 November
Big, luxuriant cushions of cauliflower have been cropping up at the Farmers' Market recently. We managed to wrestle one into our shopping bag, and once again returned to Chez Panisse Vegetables for a recipe.
Alice Waters just writes a paragraph of directions, but here are some ingredients:
a head of cauliflower
up to 1 cup milk
fresh Italian parsley
crème fraîche, kefir, or in our case, drained yogurt
green onion, scallion, or chives, chopped; we used the latter.
"Break up a head of cauliflower, stem and all, and boil, covered, in salted water until tender. Drain and reserve the cooking liquid. Roughly purée the cauliflower in a food processor with a little of the cooking liquid. Thin it with milk to the desired consistency, return to the saucepan, and simmer for about 5 minutes, but do not boil.
Add some finely-chopped Italian parsley and simmer for 2 minutes more.
Serve this soup tepid or at room temperature - or chilled, in the summertime - garnished with a generous spoonful of salmon caviar, a dollop of crème fraîche or kefir cheese thinned with cream, and a sprinkling of green onions or chives. If you like, serve with butter-fried croutons."