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Sunday, November 2, 2014


Easy and light but you need a Trader Joe, which we now have in , and some 
Bangladeshi spices.


Everything is chunkily chopped, unless noted, because it will be creamed with an 
immersion wand right in the cooking pot.

1 head cauliflower cut into small bits, esp. The stems.  Discard central part
 1 large onion 
3 cloves garlic smashed
1 large potato, Russet is best
2 to 3 carrots, depending on size, finely chopped
1 stalk celery with leaves, finely chopped
A few grids of aromatic pepper
A big pinch of your fave Garam masala or Bangladesh five spice blend
4 cups TJoe free rang chicken broth, or reduced sodium
1 cup TJoe reduced sodium veggi broth, or a bit more if you like it


Make a white sauce while veggies are cooking, made of one cup milk, half cup 
Half and Half and half cup water.  Or just use 2% milk, 3Tablespoons flour, 1 
Tabs olive oil and 2 Tabs sweet butter.  Keep warm.

Put all veg and flavoring in large pot with 3 cups chicken soup, bring to gentle 
boil, reduce heat and cook very gently till veg is almost soft, then add 1 cup 
chicken broth and ditto for the veg broth, continue cooking till soft but not 
mushy.   I divide liquids so as not to overlook them, esp the veg broth.

Use wand to partially cream the soup, leaving some bite size bits.  NOW add the 
white sauce and stir with something but not the wand!  This makes it a bit 
fluffier.  Serve hot but do not cook more.  It heats up well in micro ondes.

Adjust spices and serve with fluffy grated cheddar cheese - let diners put a 
spoon full on top of their soup.


Immersion wand 

Makes a whole meal. Good with pita bread stuffed with coleslaw and Babaganoush,
or Hommos, and Boar salami wo preservatives, or hot dogs, or small meatballs,
chicken or the like, warmed up in the soup......

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