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| Creamy Cauliflower Soup With Almonds January, 2001 Makes 7 Cups / You can use toasted cashews, pecans or other nuts instead of almonds. You can also omit the nuts entirely and still have a tasty soup. Pacifying for vata and pitta. 1/4 cup ghee 1/2 teaspoon salt 1 1/2 cups blanched almonds, toasted 1 medium sweet potato or white potato 5 cups vegetable stock 6 cups cauliflower coarsely chopped Pinch of hing, optional Salt White pepper 1. Melt ghee in large soup pot. Add hing, cauliflower and salt. Stir, cover and cook over very low heat until cauliflower is tender, 30-40 minutes. Stir occassionally. While cauliflower is cooking, boil potato until tender. 2. Drain and peel when cool enough to handle. 3. Blend almonds thoroughly into 5 cups of stock. For a completely smooth soup, strain through a sieve lined with a clean muslin cloth. Squeeze all liquid from almond meal. 4. Purée cauliflower and potato mixture thoroughly with almond milk in blender or food processor. The smoother the mixture, the easier the next step will be. 5. Place large sieve over soup pot. Scrape underside of sieve periodically. Do not skip this step! It is essential for a creamy texture. Discard remaining amount of fibrous material that pulls away from the sieve. 6. Heat soup to serving temperature. Thin with more stock if necessary. Season to taste with salt and white pepper. Photography by: Laurie Smith Calories 302,Fat 24,Perfat 66,Cholesterol 19,Carbo 18,Protein 9,Fiber N/A,Sodium N/A |