How’s this for a stark-looking meal? 🙂
D made an old favorite of mine, which I don’t think he’s made before. It’s from Alan Hooker’s “Vegetarian Gourmet Cookery”, a cookbook we got from D’s Mom, perhaps… wow, must be 30 to 35 years ago. It’s a wonderful cookbook, though a bit dated in that it asks for boullion cubes or onion salt where a more modern book might want stock or onions and salt. Nevertheless – delicious recipes that we still use.
This is a cauliflower soup. You cook a chunked head of cauliflower in a minimum of water till it’s cooked but not squishy, chop up half for texture in the soup, and put the other half into a blender with a roux of milk, flour, and seasoning, and blend (after removing hte bay leaf 🙂 ). The soup is topped with grated cheddar cheese.
We had leftover Chateau Bonnet and leftover PWR Syrah with this, neither of which was ideal. We decided a buttery California chardonnay would be a good match, and I wrote that into the cookbook.