Razzle Dazzle Recipes
Eating Out ... In Restaurant Recipes
"Your Source for Restaurant Recipes Online"
Le Soir Cauliflower Veloute with Buttered Croutons
1 large head cauliflower
2 stalks celery
1 large white onion, peeled
1 leek, white parts only
1/4 lb. plus 2 T. unsalted butter
1 qt. chicken stock
1 baguette, cut into 1/2-inch cubes
1/2 qt. heavy cream
salt and pepper
Remove the green leaves from the cauliflower and chop into small pieces. Roughly
chop the celery, onions and leeks. Wash everything under cold water.
In a large saucepan over low heat, melt the 1/4 lb. of butter; add the celery,
onions and leeks. Saute until tender, 5-7 minutes, being careful not to brown
the vegetables. Add the cauliflower and chicken stock. Cook until the
cauliflower is tender, about 20 minutes.
Meanwhile, in a large saute pan over medium heat, brown the remaining 2 T.
butter, quickly add the diced bread and toss until the bread becomes crisp and
golden brown, 3 minutes. Season with salt and pepper. Set aside.
When the cauliflower is tender, add the heavy cream. Bring to just under a boil
and immediately remove from the heat. Puree and strain through a fine strainer.
Season with salt and pepper. Divide among 6 bowls and top with the buttered
croutons.
Makes 6 servings.
Don't forget to visit our other site at
That's My Home