Cauliflower Velouté + Blueberry Pound Cake

veloute-blueberry
blueberry-cake

Cauliflower Velouté

I found this original recipe in the pages of a Monastery Cookbook deep within the shelves of our local library. I first made this soup in my mid 20s and I have adapted it many times over the years. The term velouté is from the French adjectival form of velour, meaning velvet. I adore the richness the egg yolk lends to the soup and the vermouth brings a lovely unexpected note. 

1 head of cauliflower, chopped
1 potato, small dice
2 leeks, whites sliced, rinsed and drained
2 egg yolks
1 cup vermouth
Salt and pepper
4 Tbsp butter
3 Tbsp flour
3 Tbsp sour cream
Whole nutmeg, finely grated

Method: Combine cauliflower, potato, and leeks in a large, heavy bottomed pot with water. Cook covered, over low-medium heat for 30 minutes. Melt the butter in a separate pan. Gradually add the flour, salt, and pepper and make a roux. While stirring with a whisk, add 1 cup of the broth from the soup. Set aside. Blend the vegetables and water from the pot in a blender. Return the soup to the soup pot. Add the roux, stir, and continue cooking, uncovered, over very low heat, not allowing the soup to reach the boiling point. In a bowl, beat the egg yolks then add vermouth and sour cream. Pour this mixture into the soup. Add the nutmeg and stir well. 

Adapted from Twelve Months of Monastery Soups

Blueberry Pound Cake

This pound cake is a decadent morning treat with coffee. It also makes a great dessert after dinner paired with fresh whip cream.

1 cup butter
2 cups sugar
4 eggs
1 tsp vanilla
2 and 3/4 cup flour
1 tsp baking powder
1/2 tsp salt
2 cups fresh blueberries
1/4 cup sugar for pan
1/4 cup flour for blueberries
Butter for greasing pan

Method: Preheat oven to 325 degrees. Grease bundt pan and dust with 1/4 cup sugar. In a medium bowl, combine 2 and 3/4 cup flour, baking powder and salt. In a small bowl, dredge blueberries in 1/4 cup flour. In a mixer, cream sugar and butter. Add eggs to mixture one at a time, then add vanilla. Slowly add dry ingredients until combined. Fold in blueberries. Batter will be very thick. Add batter to pan and bake for 75 minutes. Let cool before slicing.