Need a little something different and elegant - a little rustic? This soup is the answer. It is thickened with potatoes, not flour, and is hearty enough to serve as a luncheon main course or starter for your next dinner party. Why? The milky, sweet, nutty flavor of cauliflower is a nice change from stronger-flavored vegetables.
Even though it lacks chlorophyll, cauliflower has plenty of other nutrients including vitamin C (91.5% of the DV), folate and dietary fiber. Cauliflower is even a good source of omega-3 fatty acids.
Look for tightly packed heads with no brown spots
1 large head white cauliflower with leaves
2 medium potatoes (about one pound/450g)
1 handful dandelion leaves (or fresh celery leaves)
1 small onion, chopped
2 cups/500mls vegetable stock (water or chicken stock is fine)
1 tablespoon/30ml Italian seasoning
2 cups/500mls cauliflower water
salt and white pepper, to taste (black pepper is fine)
1/2 cup white wine
1/2 - 1 cup/125-250mls cream or milk (regular or vegan is fine), optional
Wash and trim the cauliflower, keeping the pale-green inner leaves that cling to the head.
Separate the head into flowerets and cook in a large pot of salted boiling water for 3-4 minutes.
Drain the cauliflower, reserving 2 cups/500mls of the cooking water.
Wash, pare and dice the potatoes. Put the potatoes, onion, dandelion leaves (or celery leaves) in a pot.
Add the broth (or water), wine, and cauliflower water and bring to a simmer.
Season to taste with salt and white pepper as well as the Italian seasonings.
Cook on a slow heat until the potatoes are tender, then add the cauliflower and simmer until the cauliflower is very tender.
Puree the soup, then return it to a clean sauce pan and heat through.
Stir in the cream if you choose.
Serve with fresh croutons.
A good recipe to start off - this one you can slather on whatever you like. It works well as a replacement for cranberry sauce on turkey, it can be used in place of jam on toast. You can drown your pancakes with it. It even works as a topping for ice cream! Fresh or frozen blueberries make this meal equally as delicious, so you can use your stored blueberries for this one. It’s a quick prep and quick cook time, so you can’t go wrong with this one.
2 cups of blueberries. They can be from the freezer or fresh.
A quarter cup of water.
A cup of orange juice.
Three quarters of a cup of white sugar
A quarter cup of water
Three tablespoons of corn starch
Half a teaspoon of almond extract
An eighth teaspoon of cinnamon
Grab a saucepan. Put in the blueberries, your quarter cup of water (make sure it’s cold), orange juice, and sugar. Over medium heat, stir gently until the ingredients are brought to a boil.
Next, mix the cornstarch and another quarter cup of cold water in a bowl. Slowly mix this in with the blueberries, being careful not to squish them. Simmer the mixture until it’s thickened - it should stick to a metal spoon when it’s ready for the next step. That’ll take less than five minutes.
Take your sauce off the element. Mix the almond extract and cinnamon in with it. If you find the sauce too thick, you can add more water.
After this, your sauce is ready! You can wait for it to cool or use it as-is.
Courtesy of: https://www.jenreviews.com/blueberries/.