Puree of Cauliflower Soup with Cardamom and Mace

Name: Puree of Cauliflower Soup with Cardamom and Mace
Ingredients: 1 , whole chicken (3 1/2 to 4 pounds), cut into 10 pieces (plus neck and gizzard); 1 , medium onion, chopped coarse; 1 , medium carrot, chopped coarse; 1 medium rib, celery, chopped coarse; 1 , bouquet garni; 1 teaspoon, table salt; 13 cups, water; 2 tablespoons, olive oil; 2 , medium onions, diced coarse; 2 , medium carrots, diced coarse; 1 medium rib, celery, diced coarse; 2 cloves, garlic, minced; 1 large head, cauliflower, trimmed and cut into florets (or 1 1/2 pounds other vegetable); 1 pound, potatoes, peeled and cut into 1-inch dice; 1/4 teaspoon, ground cardamom; 1/8 teaspoon, mace; , Salt and ground black pepper; 1/4 cup, light cream (optional)

Main Courses
Potatoes
Chicken
Vegetables
Make Ahead
Soups

Appears in Cook's Illustrated September/October 1992

Learn to improvise your own homemade soups using two master recipes and follow one-hour chicken broth recipe for quick and easy homemade stock.

SERVES 8 as a first course

TIME 2¼ hours

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