Tasty, Economical Cauliflower Soup Hits the Spot

DEAR SOS: Recently we had a delightful dinner at Verdi Ristorante di Musica in Santa Monica and my husband raved about their cauliflower soup. Do you think there might be a chance they would part with the recipe?

--JUNE

DEAR JUNE: Chef Michele Knight was happy to share the recipe for the soup. It will make a perfect first course for Thanksgiving dinner or throughout the fall and winter season, when cauliflower is generally abundant and inexpensive. You can double the recipe, as needed, for larger parties.

VERDI’S CAULIFLOWER SOUP

2 cups finely chopped onions

5 tablespoons butter

1 1/2 pounds cauliflower, cut into floweretes

3 medium potatoes, peeled and diced

2 cups chicken stock

4 cups water, about

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

2 cups half and half or chicken stock

1 large carrot, cut into fine julienne and parboiled

1 large zucchini, cut into fine julienne and parboiled

Saute onions in butter until wilted. Add cauliflower and potatoes, 2 cups chicken stock and enough water to cover vegetables. Add salt and pepper and bring to boil. Reduce heat and simmer over medium low heat until vegetables are tender.

Let soup cool, then blend in blender or food mill. Do not overblend or soup will become gummy. Adjust seasoning, then add nutmeg. Thin soup with half and half, if desired.

Reheat to simmer. Do not overcook. To serve, top with julienned carrot and zucchini. Makes about 10 1/2 cups.

DEAR SOS: About eight years ago a recipe for Philadelphia Soft Pretzels was printed in The Times. I was going to do some baking with fourth- and fifth-graders and felt they would enjoy making their own pretzels.

--JUDI

DEAR JUDI: Sounds good. They’ll have fun shaping the pretzels. But do keep the children away from the boiling water in which the pretzels are plunged before baking. (The boiling water process gives the crust its soft but chewy texture and shiny appearance.) Kosher salt, by the way, is generally available in most supermarkets throughout the country.

PHILADELPHIA SOFT PRETZELS

1 package dry yeast

1 1/4 cups warm water

3 to 4 cups flour

2 teaspoons salt

Butter or margarine

4 teaspoons soda

Kosher salt

Dissolve yeast thoroughly in 1/4 cup warm water. Mix 3 cups flour and salt in large bowl. Add dissolved yeast with remaining 1 cup water. Add enough additional flour to make stiff dough. Knead 10 minutes or until dough feels elastic. Form dough into ball. Place in bowl and spread with butter. Cover with clean towel and let rise in warm place until doubled, about 45 minutes.

Divide dough into 12 small balls and roll each between hands to form rope 20 inches long and 1/4 inch in diameter. Form each into pretzel shape, wetting ends and pinching together firmly.

Dissolve soda in 4 cups water and bring to boil. Drop pretzels, few at time, into water and boil 1 minute or until pretzel floats to top. Remove and drain.

Place drained pretzels on buttered baking sheet. Sprinkle with Kosher salt and bake at 475 degrees 15 to 20 minutes or until golden brown. Place on rack to cool. Makes 1 dozen.