Ingredients:
Main Ingredients: Butter, Cabbage, Cauliflower, Chicken Broth, Heavy Cream, Roquefort Cheese, Croutons
Equipment Needed: Pot for cooking, French Knife, Long Handled Spoon
(Yield 1 gallon)
3 oz. butter, melt over low heat, stir in:
6 cups cabbage, medium chopped cook over low heat until soft
Stir in:
4 1/2 cups cauliflower , medium chopped
4 1/2 cups chicken both
Bring to boil, reduce to simmer. Cover and cook 30 minutes until cauliflower is soft
Stir in:
1 1/2 cups heavy cream
1 1/2 oz. Roquefort cheese, crumbled. Blend in completely and heat to 180+
Instructions:
Place soup solids in a blender and puree into a smooth Pottage. Ladle into bowls and garnish with pumpernickle or whole wheat croutons spread with a dollop of Roquefort sprinkle with chopped, washed and squeezed dry fresh parsley.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
