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Full Online Book HomeLearning KitchenVegetables - Herbed Cauliflower Tomato Soup
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Vegetables - Herbed Cauliflower Tomato Soup Post by :dlong Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1419

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Vegetables - Herbed Cauliflower Tomato Soup

Herbed Cauliflower Tomato Soup
Serves 4-6

1 Tbl. olive oil
1/2 - 2 tsp. minced garlic
2 cups coarsely chopped onions
4 cups coarsely chopped fresh or canned plum tomatoes
1/2 cup water
2 Tbl. tomato paste
1 large bay leaf
1 tsp. dried oregano or marjoram
1 tsp. dried basil
1/4 tsp. dried rosemary leaves
generous pinch crushed red pepper flakes
generous pinch ground cinnamon
1 large head cauliflower (about 2 1/2 lbs.) trimmed and cut into 2 inch florets
salt and freshly ground pepper to taste
1/4 cup minced fresh dill or parsely


Heat oil in cooker, saute garlic and onions over medium heat, stirring frequently for 1 min. Add tomatoes, water, tomato paste, bay leaf, oregano, basil, rosemary, red pepper flakes, cinnamon, cauliflower, salt, pepper.

Lock lid in place, bring to high heat, cook at high pressure for 4 min. Drop pressure naturally or use quick release method (cool cooker in cold water to drop pressure).

Remove bay leaf, puree in 2-3 batches. Transfer to large storage container, cover and chill before serving, if desired. Garnish.
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1 large cauliflower 2 cups milk 1/2 medium onion, minced 2 sprigs dill 4 tablespoons butter 4 tablespoons flour 1 teaspoon salt 1/4 teaspoon white pepper 2 cups cooked and shelled shrimp, chopped 1/4 cup heavy cream, whipped 12 cooked and shelled shrimp, whole 2 tablespoons minced dilled Trim cauliflower, wash thoroughly and cook whole in boiling salted water. Meanwhile make sauce: combine milk, onion and dill and bring to a boil. Strain milk and keep hot. Melt butter, stir in flour and cook 3 minutes, stirring constantly; do not brown. Stir hot milk into mixture and
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1 head cauliflower, broken into large flowerets 3/4 cup grated Parmesan cheese 1/2 cup mayonnaise 1 tablespoon lemon juice 2 tablespoons Dijon mustard 1 tablespoon minced fresh parsley (optional) 1/4 cup thinly sliced green onion (optional) Preheat oven to 375 degrees.Cook cauliflower, covered, in a saucepan over medium-high heat in a small amount of boiling water 8 to 10 minutes or until crisp- tender; drain. Place flowerets in a lightly greased 2 quart baking dish. Stir together Parmesan cheese and next 5 ingredients; spread evenly over cauliflower. Bake at 375 for 15 minutes or until lightly browned. Serve immediately. Yield 6
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