Indian summer

​The peak season for cauliflower is now through November. With that in mind, I recently purchased a small head of cauliflower at Delicious Orchards, Colts Neck. Many, many years ago when I use to make weekly trips for my produce (now I use their personal shopping service and have my husband pick up my order), I used to grab their recipe handout sheets.

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​One recipe that caught my eye back then was for one ‘Cream of Cauliflower Soup’. Other than cauliflower, you’ll need chicken stock, butter, flour, milk (light cream or heavy cream can also be used), salt, pepper, fresh ground nutmeg and chopped parsley for decoration. The cauliflower is cut into small pieces and cooked in the chicken stock. Once the cauliflower is tender, it’s puréed. Next, you make a roux with the butter and flour which will thicken the mixture. Season and serve. I made the soup with boxed chicken stock and light cream. We don’t eat creamed soups that often, so this is a splurge. It’s a nice soup to serve before a weeknight supper or as a soup and sandwich meal whether for lunch or quick and easy supper.