Cauliflower and Bittersweet Stew Featured in Hearty Winter Menu
A nostalgic roundup showcases Golden Cauliflower Soup with chicken bouillon and cheddar, Bittersweet Stew using Angostura bitters, onions, tomatoes and raisins, plus clay-baked onion soup, black bean and sausage soup, and Cheese Soup from Chef Leonard Abbe at the Sheraton.
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Leonard Abbe
Sheraton Hotel
Golden Cauliflower Soup Recipe Card
Recipe describes making cauliflower soup from frozen or fresh cauliflower with onion margarine flour bouillon cheddar cheese milk and nutmeg. Steps cover cooking cauliflower onion blending and combining with cheese to form a thick soup then reheating serving with parsley and paprika and refrigerating leftovers. Makes 114 quarts.
Classic French Onion Soup with Three Cheeses
Slice six onions and two cloves of garlic then cook in a clay pot with margarine. Bake at 400 for an hour, add thyme broth and wine, then bake covered another hour. Toast bread, assemble with cheese, and bake uncovered at 450 until bubbly and brown.
Bean and Sausage Soup From Cold Oven Method
A rustic soup combines dried black beans, celery, onions, garlic and Polish sausage in a clay pot. Soak beans, bake in a cold oven at 375 degrees until tender, then stir in sausage and adjust with water. Serve with sour cream. More soups on 2B.