Puree of Cauliflower Soup with Cardamom and Mace
By America's Test KitchenPublished on September 12, 2011
Time
2¼ hours
Yield
Serves 8 as a first course
Ingredients
Quick Broth
1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces (plus neck and gizzard)1 medium onion, chopped coarse1 medium carrot, chopped coarse1 medium rib celery, chopped coarse1 bouquet garni 1 teaspoon table salt 13 cups waterSoup Base
2 tablespoons olive oil 2 medium onions, diced coarse2 medium carrots, diced coarse1 medium rib celery, diced coarse2 cloves garlic, mincedCauliflower Soup
1 large head cauliflower, trimmed and cut into florets (or 1 ½ pounds other vegetable)1 pound potatoes, peeled and cut into 1-inch dice¼ teaspoon ground cardamom ⅛ teaspoon mace Salt and ground black pepper ¼ cup light cream (optional)Before You Begin
To use as a master recipe, simply substitute 1 1/2 pounds of another vegetable for the cauliflower and eliminate the cardamom and mace, using other appropriate herbs and/or spices.
Instructions
- Bring all ingredients to simmer, skimming foam and fat as it rises to surface. Continue to simmer until chicken is tender, about 40 minutes. Remove and reserve chicken pieces for another use. Simmer broth to blend flavors, about 20 minutes longer. Strain and skim remaining fat. (If desired, let cool and refrigerate. Remove congealed fat before reheating. You can refrigerate broth for up to 5 days or longer, if you bring it to a boil every few days. Or freeze it for several months.)
- Heat oil in a large soup kettle. Add onions, carrots, and celery. Sauté until vegetables soften, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add quick broth, bring to a simmer, and simmer 1 to 2 minutes. Pour half of the soup base carefully into a heatproof container, let cool, and refrigerate or freeze for another use.
- For the cauliflower soup: With the 1 1/2 quarts soup base at a simmer, add cauliflower, potatoes, cardamom, mace, and salt to taste; simmer until vegetables are very tender, about 20 minutes. Season with additional salt, if necessary, and pepper to taste. Puree in batches in a food processor or blender. Return to kettle. Stir in optional cream and reheat, or cool and refrigerate. Serve chilled.
for the quick broth
for the soup base
Time
2¼ hoursYield
Serves 8 as a first courseIngredients
Quick Broth
1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces (plus neck and gizzard)
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 medium rib celery, chopped coarse
1 bouquet garni
1 teaspoon table salt
13 cups water
Soup Base
2 tablespoons olive oil
2 medium onions, diced coarse
2 medium carrots, diced coarse
1 medium rib celery, diced coarse
2 cloves garlic, minced
Cauliflower Soup
1 large head cauliflower, trimmed and cut into florets (or 1 ½ pounds other vegetable)
1 pound potatoes, peeled and cut into 1-inch dice
¼ teaspoon ground cardamom
⅛ teaspoon mace
Salt and ground black pepper
¼ cup light cream (optional)
Ingredients
Quick Broth
1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces (plus neck and gizzard)
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 medium rib celery, chopped coarse
1 bouquet garni
1 teaspoon table salt
13 cups water
Soup Base
2 tablespoons olive oil
2 medium onions, diced coarse
2 medium carrots, diced coarse
1 medium rib celery, diced coarse
2 cloves garlic, minced
Cauliflower Soup
1 large head cauliflower, trimmed and cut into florets (or 1 ½ pounds other vegetable)
1 pound potatoes, peeled and cut into 1-inch dice
¼ teaspoon ground cardamom
⅛ teaspoon mace
Salt and ground black pepper
¼ cup light cream (optional)
Ingredients
Quick Broth
1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces (plus neck and gizzard)
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 medium rib celery, chopped coarse
1 bouquet garni
1 teaspoon table salt
13 cups water
Soup Base
2 tablespoons olive oil
2 medium onions, diced coarse
2 medium carrots, diced coarse
1 medium rib celery, diced coarse
2 cloves garlic, minced
Cauliflower Soup
1 large head cauliflower, trimmed and cut into florets (or 1 ½ pounds other vegetable)
1 pound potatoes, peeled and cut into 1-inch dice
¼ teaspoon ground cardamom
⅛ teaspoon mace
Salt and ground black pepper
¼ cup light cream (optional)
Before You Begin
To use as a master recipe, simply substitute 1 1/2 pounds of another vegetable for the cauliflower and eliminate the cardamom and mace, using other appropriate herbs and/or spices.
Instructions
- Bring all ingredients to simmer, skimming foam and fat as it rises to surface. Continue to simmer until chicken is tender, about 40 minutes. Remove and reserve chicken pieces for another use. Simmer broth to blend flavors, about 20 minutes longer. Strain and skim remaining fat. (If desired, let cool and refrigerate. Remove congealed fat before reheating. You can refrigerate broth for up to 5 days or longer, if you bring it to a boil every few days. Or freeze it for several months.)
- Heat oil in a large soup kettle. Add onions, carrots, and celery. Sauté until vegetables soften, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add quick broth, bring to a simmer, and simmer 1 to 2 minutes. Pour half of the soup base carefully into a heatproof container, let cool, and refrigerate or freeze for another use.
- For the cauliflower soup: With the 1 1/2 quarts soup base at a simmer, add cauliflower, potatoes, cardamom, mace, and salt to taste; simmer until vegetables are very tender, about 20 minutes. Season with additional salt, if necessary, and pepper to taste. Puree in batches in a food processor or blender. Return to kettle. Stir in optional cream and reheat, or cool and refrigerate. Serve chilled.
for the quick broth
for the soup base
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