Cauliflower soup with toasted pumpkinseeds
Instructions:
- White pepper is used because of its color, but
black pepper will also work.
- 1 fresh or dried bay leaf
- 4 whole cloves
- 1 3/4 cups homemade or low-sodium store-bought chicken stock
- 1 head cauliflower, trimmed and cut into 1-inch florets
- 1 russet potato, peeled and quartered
- 1 bulb fennel, trimmed and chopped into 2-inch pieces
- 1 large white onion, coarsely chopped
- 1/2 cup milk
- Pinch of freshly grated nutmeg
- Coarse salt and freshly ground white pepper
- Toasted Pumpkinseeds
- 1/4 cup pumpkinseed oil (optional)
- Wrap the bay leaf and cloves in cheesecloth; tie with kitchen twine. Place in a large saucepan; add the stock, cauliflower, potato, fennel, onion, and 5ÿ cups water. Bring to a boil; reduce heat, and simmer until the vegetables are very tender, about 25 minutes. Discard the clove bundle.
- Working in batches and filling the blender no more than halfway, puree the soup until smooth. Return the soup to the saucepan; stir in the milk. Place over medium heat until just heated through (do not boil). Add the nutmeg, and season with salt and pepper.
- Sprinkle the soup with pumpkinseeds, and drizzle with pumpkinseed oil, if desired. Serve hot or at room temperature.