The Cauliflower Chronicles, Part II

The cauliflower soup is improving with age, but I’m beginning to forget the recipe. Before I forget, here it is:

2 onions, chopped, sauted in goose fat or bacon
2 thick slices ham, chopped
3-4 cloves chopped garlic
2 heads cauliflower, stems removed, cut into large flowerets
2 quarts goose or other poultry stock
Whole milk or half and half
Fresh sage, salt, and pepper
Okra, sliced

Saute onions in fat on medium heat. Add garlic. Add cauliflower and stock. Cover and cook until cauliflower is very soft. While cauliflower is cooking, heat up ham in separate skillet. When cauliflower is done, puree in food processor. Add remaining ingredients and cook until okra is cooked but still somewhat firm (or as soft as you like it).

Pics to follow.

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