Cauliflower Soup

Creamy Cauliflower Soup

1 head of cauliflower (about 2 lbs)
8 Tbsp. butter
1 leek (or just onion if you don’t have a leek)
1 small onion
Salt & Pepper
4 ½ – 5 cups water
½ tsp. sherry vinegar
3 Tbsp. minced fresh chives

Trim of outer leaves of cauliflower.
Cut heaping 1 cup of ½-inch florets, set aside.

Cut up remaining cauliflower into ½-inch thick slices

Melt 3 Tbsp. butter in large saucepan. Add leek, onion & salt. Cook, stirring until onion is softened but not brown, about 7 minutes.

Add 4/12 cups of water & half the sliced cauliflower and bring to a simmer. Reduce heat and simmer for 15 minutes.

Add remaining cauliflower and simmer until cauliflower is tender and crumbles easily, about 15-20 minutes.

Meanwhile, melt remaining 5 Tbsp. butter in an 8-inch skillet over medium heat. Add reserved florets and cook, stirring often, until golden and the butter is browned, about 8 minutes. Remove from heat and using a slotted spoon, transfer cauliflower to a small bowl. Toss with sherry vinegar and season with salt to taste. Pour butter into a separate bowl to be used as garnish.

Process soup until smooth, using a blender or immersion blender. Return to simmer, adjust consistency with remaining water if needed. Season with salt to taste “Soup should have a thick, velvety texture but should be thin enough to settle with flat surface after being stirred.”

Serve, garnish each bowl with some browned florets, a drizzle of butter, chives and pepper.

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Doctored Gefilte Fish

In memory of Shelly Rosenblum.

I assisted in the cooking for Passover this year, 2018. I would like to note that, being a Catholic, I have only attended Passover a few times. But I loved Shelly. I would have loved to have had her recipe to work from but instead I had the website of Sadie Salome. Adjusted below to serve the 28 people attending the Rosenblum/Guagliardo passover.

4 jars of Manischewitz gefilte fish in water or gel or a mix in my case
8 cups of sliced onions (sliced in the food processor)
8 super large carrots
A small bunch of Dill (do yourself a favor and tie up the bunch or mince it finely)
1 sweet potato peeled and sliced
Keep the onion skins

For this quantity I used a canning pot.

Place the pot over medium-high heat. Add a couple tablespoons of acceptable vegetable oil. Add about half the onion, carrots and sweet potato. Pour on the gefilte fish and it’s liquid. Add the remaining carrots, onions & sweet potato, the dill and the onion skins. Add enough water to barely cover.

Raise the heat to bring to bring to a simmer and cook about 2 hours.

Remove the gefilte fish and place in a large container (or two). Strain the broth and pour over. At this point you are supposed to save the carrots. Are you kidding me?! What a mess. So I strained off the solids and used the broth to cook another 5 or 6 carrots to serve with the fish.

Chill and serve with generous amounts of horseradish. (The Polish side of me can get behind the horseradish).