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Verandah Restaurant Recipes
Chilled Strawberry Soup
Yield: 1 quart
(This was also served at Top of the World)
1 pint strawberries, washed, 1 cup half and half
hulls removed* 1/4 cup sugar
1 cup dairy sour cream 2 tablespoons dry white wine
Place strawberries in a blender or food processor. Process until well blended. Remove until well blended. Remove to bowl and add remaining ingredients. Mix well. Chill several hours or overnight.
*Or use 1 pound frozen whole strawberries, thawed, or two 10-ounce packages frozen strawberries in syrup (omit sugar in recipe).
Yield: 6 Cups
1 medium head fresh Salt and white pepper to taste
cauliflower 1/4 cup chopped fresh parsley
4 cups chicken broth
3/4 cup heavy cream or half and half
Clean cauliflower and cut up. Place in a saucepot and add chicken broth to 1/2 inch above cauliflower. Cover and simmer until tender, about 30 minutes. Remove about 1/2 cup cauliflower buds from liquid and set aside. Cool remaining cauliflower and broth 10 to 15 minutes. Then puree cauliflower in food processor using steel blade until smooth. Return to liquid, add cream or half and half, season to taste with salt and pepper and reheat. Mix parsley with reserved cauliflower and use to garnish each serving.
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