Creamy Cauliflower Soup with Rosemary
Having been inspired by an old Danish recipe, I kicked off a farm dinner recently with a Creamy Cauliflower Soup. The New York Times’ dish is low in fat, high in fiber, and a powerhouse of nutrition.
Chou fleur, as the French call the edible flowerheads, was popular at Versailles, where it was a favorite of both Louie XIV and Louis XV. Serve your family and guests a bowl of this historic soup whenever you want to make them feel royal.
Israeli Couscous w/ Roasted Butternut Squash & Brussels Sprouts
Greek Lemon Chicken
The Americas Corn on the Cob
Sicilian Orange Bundt Cake with Rum Sauce
Ahh. . . I can hardly wait for another farm weekend in which to explore old and new dishes from near and far. When the weather’s good enough to eat outdoors, all the better.
Freda Shen says
It’s still nicely chilly at night here in Los Angeles, so this soup looked like just the thing for dinner yesterday – until I realized I had no fresh or dried rosemary. OK, so i’d substitute dried marjoram. Until I realized I had no chicken stock. Today I’m headed to the grocery store for rosemary and chicken stock, and intend to enjoy this soup tonight. Last night, I actually had the copious leftover sauce, refrigerated from your Baja Chicken recipe, over sliced roast chicken and brown rice. A delicious substitute for the Cauliflower soup.