MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cream of Cauliflower Soup -- Great Northern Railway
 Categories: Vegetables, Dairy, Chilies
      Yield: 6 Servings
 
      1 md Cauliflower
      4 tb Butter
      1 md Onion; diced
      1    Leek; sliced
      4 tb Flour
      4 c  Milk; hot
      1 c  Light cream (half & half);
           - hot
      1 tb Butter
      1 ts Salt; more to taste
    1/4 ts Cayenne; more to taste
 
  OK, here we go. Remove the leaves from the cauliflower -
  throw them away, you don't want them. Then trim it up,
  trim the bottom of the stem, then cut the florets from
  the stems, saving the stems for later. Put those
  florets into a pot, cover them with water and get them
  started boiling - a nice easy boil will do, you don't
  want to boil over and create a mess for yourself. You'll
  boil them for about 10 minutes until they are tender.
  
  While your florets are doing their happy dance in
  their pot, You want to put 4 tb butter in a larger
  pot along with the diced onion and leek. Saute them
  gently - don't burn them, or you'll have to start all
  over after another dang trip to the grocery store. As
  they become tender, add the 4 cups of hot milk. Also to
  the hot milk, onions and leeks you'll add the saved
  cauliflower stems. They say to bring that to a moderate
  boil (be careful or your milk will scald, then another
  danged trip to the grocery store) for about 15 minutes.
  
  Time to drain the little florets. Just dump them in
  the strainer, and they need to be cut into smaller
  pieces. As they were nice and tender, just swipe a
  nice, sharp paring knife through them about a dozen
  times as they drain in the strainer.
  
  Take the four cups of milk with its flavour boosters of
  cauliflower stems,leeks and onion off the stove and pour
  it through the sieve into your large pot. No, the pot
  doesn't have to be large enough to boil crabs and
  lobster, but large enough to add those pretty little
  florets into as well. Do your best to get all the
  liquid out of that sieve while leaving the solids
  behind.
  
  Add the florets, another tablespoon of butter, the cup
  of hot light cream. Put the pot back on the stove and
  warm it all up once again. You want it nice and hot
  (remember not to scald it).
  
  Ladle into soup bowls and serve!
  
  NOTES: You'll need 4 saucepans, a small, a 1 quart,
  1-1/2 quart, and a 2 quart. I managed to get by with
  three, and the two smallest weren't adequate for the
  contents of their part of the recipe. Forget the small
  and the 1 quart, use the other two plus a large pot.
  Thus, the juggling act! OH! You're also going to need a
  large sieve to strain the onion, leeks and stems from
  the boiled milk. Wait for it, it's coming! It also
  claims prep time to be one hour, and that's pretty much
  on track.  -- Cindy
  
  RECIPE FROM: https://ironhorsecuisine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM