Tuesday, September 29, 2009

PW’s Mom’s Cauliflower Soup

If you like Cream of Broccoli soup you should try this also...it is really good. I added grated chedder cheese to each bowl.
1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk finely diced
1 to 2 heads cauliflower, roughly chopped
2 tablespoons chopped fresh or dried parsley
2 quarts low-sodium chicken broth or stock
2 cups whole milk
6 tablespoons flour
1 cup half & half
2 to 4 teaspoons salt, to taste
1 generous cup sour cream, at room temperature

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes.

After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & half.
Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
Serve immediately.

Wednesday, September 9, 2009

Spinach Salad with Soy Ginger Dressing....

Oh my word is this salad delicious. I found it on FOR THE LOVE OF COOKING. The soy ginger dressing paired with mandarin oranges and craisins is so yummy!!

Soy and Ginger Dressing:
1/4 cup of olive oil
1 tsp dark sesame oil
2 tbsp seasoned rice vinegar
1 tsp soy sauce
1 tsp fresh ginger, finely minced
1 clove of garlic, minced
Juice of 1 orange
1 tsp honey

Combine all ingredients then whisk until well combined.

Salad:
Baby spinach leaves
Mandarin oranges
Dried cranberries
Toasted almonds
Wonton strips

Toast almonds in a dry pan for a few minutes until golden brown. Toss the spinach leaves with dressing to taste. Top the spinach with oranges, cranberries, almonds and wonton strips.