IMPORTED – NOT YET DEBUGGED
1/3 cup diced shallots
1/4 cup chopped leeks
1 cup white wine
11/4 pounds cauliflower
6 cups chicken stock
1 teaspoon salt
2 tablespoons butter
2 teaspoon granulated sugar
112 teaspoon champagne vinegar
1. In a large sauce pan, cook shallots, leeks and wine together and reduce to 314 of the
volume, about 112 cup.
”
2. Add cauliflower and,chicken stock• and bring to a boil. Simmer for 30 minutes. Cool
slightly and transfer to a blender container. Puree until smooth. Stir in salt, butter,
sugar and vinegar. Puree briefly.
Makes 8 (314-cup) servings, each containing approximately:
80 calories
7 gm. carbohydrate
3 gm. fat
12 mg. cholesterol
3 gm. protein
220 mg. sodium
2 gm. fiber
RECIPE
I~CH.,
