Her column is updated every day or thereabouts, so check back to see what Aunt Betty's stirring up.
Cauliflower Gorgonzola Soup
The strong taste of Gorgonzola is definitely not for everyone.
But if
you're a fan, you'll savor the combination of flavors in this soup.
Makes about 2 quarts.
Per cup: 316 cal, 24 g fat, 71 mg cholesterol,
14 g carbohydrates, 3 g fiber, 13 g protein, 1394 mg sodium.
1 head cauliflower, cut into floweretsCook cauliflower, broth, onions, and garlic until the cauliflower is tender, 20 to 30 minutes.
6 cups chicken broth
2 medium onions, chopped
1 tablespoon chopped garlic
6 tablespoons flour
6 tablespoons butter, at room temperature
1 cup heavy cream
Salt and pepper
1/2 cup Gorgonzola cheese
Fresh chives to garnish
Knead flour and butter into a paste.
Bring stock to a boil; add flour
mixture, whisking constantly.
Cook 5 minutes, until thickened.
Add the pureed mixture back into soup.
Stir in cream and seasonings
(do not boil). Add Gorgonzola; stir until melted.
Garnish with chives.
Do you have a recipe to share?
You can Write to Aunt Betty Jean!
Include your first initial and last name and put the word RECIPE in the subject.
I'll try to use your contribution in a future column.
(Please note that these columns are written several weeks in advance so publishing it will be delayed accordingly.)
Now you just can't do better than this.
I also have some Vegetarian Recipes, or you can visit my sister Boggie's Cooking Suggestions and Tips page, or, her Baking Recipes, or my sweet daughter-in-law Leigh's Low Fat Recipes.
See you soon with another recipe.
Toodle-loo,
Aunt Betty Jean
