1966 WDEC - Nevada - Cream of Cauliflower Soup

On chilly nights I like having soups and stews, so it was a perfect time to try this Nevada recipe entry. As I've found frequently with the Woman's Day Encyclopedia of Cookery, the main ingredient does not seem to have any particular connection to the State. Cauliflower, which thrives in cool, damp regions, is not  a commercially important crop in Nevada. But mine is not to ferret out the whys behind the long gone WDEC editors' choices; mine is just to cook and eat.

Cream of Cauliflower Soup
(Serves 6)
1 lg head cauliflower
juice of one lemon
2 Tbsp minced onion
2 celery stalks, minced
1/4 cup butter
1/4 cup flour
4 cups chicken broth or bouillon
2 cups light cream, scalded
dash of nutmeg
salt to taste
grated parmesan cheese (optional)

Wash cauliflower and break it into flowerets [you can use the stem as well; cut into 1/2" pieces. Cook with lemon juice and small amount of boiling water until tender [about 12 - 15 min]. Drain and whirl cauliflower in blender until pureed or force through food mill. Saute onion and celery in the butter 2 - 3 minutes. Blend in flour and stir in broth. Cook, stirring, until slightly thickened. Stir in cauliflower, cream, nutmeg, and salt. Garnish with cheese.

Cooking Notes: My cauliflower head was on the small side, so I scaled back the amount of broth and milk and only used 3 tablespoons of flour (using potato flour for the flavor and to keep it gluten-free). The result was very thick, as shown in the picture above; I probably could have added more cream, but we liked it that way. All else followed the instructions, although I did grate 1/2 a nutmeg, which was probably more than the "dash" they called for. I also used a food processor both to mince the onion and celery and to puree the cauliflower. Added a bit of parsley to garnish, just to alleviate the overall whiteness of the dish.

Eating Notes: Smooth and filling, with subtly interesting flavor and texture pairings. Mincing the celery and onion while pureeing the cauliflower allowed the soup to be thick and creamy, with a little bite as well. The sweetness of the cauliflower and nutmeg played well against the sharp cheese taste and the faint taste of lemon.