My grandmother was the very best at making soups. She could make delicious soups out of anything. I am fortunate to have her cooking books which slowly but surely I want to try to make every recipe she wrote throughout her live. Some are her own creations, others are family recipes and lastly others are traditional recipes she adjusted to her taste.
As I am going through them all, I am also creating a document so that all of her great-grandchildren and cousins will be able to cherish for years to come. This one is a favorite of mine, it has a velvety taste and oddly enough it barely tastes like cauliflower.
My daughter’s reactions? The little Princess ONLY had 3 cups of it!! OHHH and as I was preparing the soup, she kept on wanting “little bites” of the soup. So I guess this was a winner for her. My Dancer? Well I first did not tell her it was cauliflower as for whatever reason she says she does not care for it, but ended up eating a FULL bowl of it and this morning asked if she could have some cold for breakfast.
Indeed, this cream is also very good cold. Finally I asked her. By the way… do you like cauliflower? And her nose frowned right away and said noo. Hmmm well you LIKED the soup. As usual I got that look I usually get as if saying… I hate it when you trick me!
2 cups of beef stock or vegetable stock
1 cup of whole milk or heavy cream
salt & pepper to taste
- Boil the cauliflower in water and a pinch of salt until well cooked
- Remove the water and pass the cauliflower through a food mill
- Place it back in the pot and add the stock and milk
- Bring it to a boil for about 6 minutes
- Prior to serving add the butter
- Serve it garnished with a few parsley leaves