Cream of Cauliflower Soup

The recipe for this wonderfully creamy and flavourful soup comes from my friend Janice, who served it as the first course of an altogether flavourful meal. She tells me that the original recipe came from The Harrowsmith Cookbook Volume 1.

Ingredients:

• ½ cup butter
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 1 apple, peeled & finely chopped
• 1 tsp. curry powder
• ¼ cup flour
• 4 cups of chicken stock (preferably homemade or store bought sodium free)
• 1 small head of cauliflower, cut into small flowerettes
• 1 cup light cream (may not need the whole cup, add until the soup reaches desired consistency)
• Salt and pepper to taste
• Fresh parsley for garnish

In a medium sized pot (with a lid), melt the butter and sauté the onions, celery and apple. Sprinkle with curry powder and flour. Cook over a medium heat, stirring for 2 more minutes. Gradually stir in the stock. Bring everything to a boil, then add the cauliflower. Cook, covered for 10 minutes or until the cauliflower is cooked. ( It will feel soft when poked with a knife) Allow the mixture to cool slightly, then puree it with an immersion blender (also known as a 'whizzer').  Add desired the amount of cream or Carnation Evaporated Milk. Reheat slowly but don't heat it to a boil.

Garnish with chopped parsley.

Editorial Note: Janice used evaporated Carnation milk rather than cream. (She'd healthy). It comes in a tin and is usually sold in the baking section of grocery stores.