Recipe by Leslie in Texas
This recipe is from an August 1986 issue of Bon Appetit magazine in a section called " An Irish Ramble". It featured recipes from hotels and houses in Ireland and Irish recipes in general. This recipe is from Ballymaloe House in County Cork.
- 3 cups water
- 1 (2 1/2 lb) cauliflower, leaves reserved
- 2 tablespoons unsalted butter (1/4 stick)
- 2 tablespoons flour
- 2 cups milk
- 5 teaspoons freshly grated parmesan cheese
- 1 pinch of grated nutmeg
- salt & freshly ground black pepper
- freshly grated parmesan cheese
- 1 cup crouton, sauted in butter until golden brown
Directions See How It's Made
- Bring the water to a boil in heavy large saucepan.
- Coarsely chop cauliflower leaves; set aside 1/2 cup and add remainder to water.
- Cover and simmer 25 minutes.
- Strain, pressing on leaves to extract as much liquid as possible; discard pressed leaves; return cooking liquid to saucepan.
- Cut cauliflower into florets; add to liquid with reserved 1/2 cup leaves.
- Cover and simmer until cauliflower and leaves are very tender, about 30 minutes.
- Meanwhile, melt butter in heavy small saucepan over low heat.
- Add flour and cook 2 minutes, stirring frequently; whisk in milk.
- Increase heat and bring to boil, stirring constantly.
- Reduce heat and simmer 5 minutes, stirring frequently.
- Mix in 5 tablespoons parmesan cheese and nutmeg.
- Puree cauliflower with cooking liquid in batches in blender; return to saucepan and mix in cheese sauce.
- Bring to simmer, stirring constantly.
- Season with salt and pepper to taste.
- Ladle soup into bowls, garnish with additional parmesan and sauteed croutons and serve.