Entry: Polish Cauliflower and Sausage Soup Friday, July 22, 2011



The garden has been going like mad this year, and one vegetable that has really benefited from the cool weather and rain has been the cauliflower.  I've harvested several massive heads - really perfect looking.

Now that we have all that cauliflower, we need to do something with it! Fortunately Michael has several great recipes tucked away in his genius mind - here's one of our favorites.

Gorgeous giant cauliflower!

Ingredients

One head cauliflower
Two carrots
2 1/2 cups chicken stock (homemade is best)
1 onion, chopped
3 cloves garlic, minced
1 pound kielbasa, roughly chopped
3 Tbs butter
1/3 cup flour
Salt & pepper to taste
Cheese - as much as you see fit (Tillamook medium cheddar is our choice)

The recipe, as dictated by Michael:

Head of cauliflower, cut into florets
Two carrots, thinly sliced

In a saucepan, with 2 1/2 cups of chicken stock (preferably homemade); cover and simmer until tender.

Lightly blend and set aside.

So pretty in the blender

Bzzzt - blended

In same saucepan, brown one chopped onion, 3 cloves of minced garlic, and about a pound of kielbasa (roughly chopped)

Kielbasa, onions, and garlic

When browned, add 3 Tbs butter, 1/3 cup flour, salt & pepper to taste - mix well and cook for about a minute, remove from heat and slowly stir in 2 1/2 cups of milk

Heat until it thickens and is bubbly, on medium high - stirring continuously - simmer for two minutes

Add as much cheese as you see fit (we use Tillamook medium cheddar)

Over medium heat, add cauliflower carrot mixture and heat for ~5 minutes

Serve with buttered and salted baguette slices for mopping up the soup!

ENJOY!

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