-=> JIM WELLER wrote to SEAN DENNIS <=-

 SD> I have had MRSA for over a decade

 JW> I can't get over how bad your medical system is when you're the
 JW> richest country in the world!

Without getting into politics - it's all about $$$$. Too many companies
make too much money under the present system and own too many legislators
for the system to be changed easily.

 JW> homemade cream of cauliflower soup.

 SD> I really like broccoli

 JW> I like combining cauliflower, broccoli and potatoes together in a
 JW> variety of dishes: vegetable stews, cream soups, chunky chowders,
 JW> cheesy soups and in cold salads with vinaigrette dressings. with
 JW> meat or fish or vegetarian.

 SD> I am not sure I'd call this a dessert
 SD> Title: Cream Of Broccoli Soup
 SD> Categories: Soups, Desserts

 JW>  It isn't. Somebody is bad at mass labeling their database.

I correct such if, as, and when. If it's a recipe I entered myself then
corrections are not needed.  Bv)=

 JW> ... Cauliflower is just ghost broccoli

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cauliflower & Roquefort Soup
 Categories: Soups, Cheese, Vegetables, Booze, Poultry
      Yield: 5 Servings
 
     60 g  Butter
      1 md Onion; chopped
      1 md Cauliflower
      1 lg Boiling potato
      1 l  Chicken broth
      2 tb Snipped chives
    1/2 ts Herbes de Provence
           Few drops liquid pepper
           - seasoning
    237 ml Heavy cream
      2 lg Egg yolks; room temp
     30 ml Armagnac *
    227 g  Roquefort; crumbled
           Chives; garnish
 
  From Food and Wines of France, Inc.
  
  Melt butter in large, heavy Dutch oven over moderately
  high heat and saute onion for 1 minute; cover; sweat for
  10 minutes.
  
  Meanwhile, halve and core the cauliflower. Reserve some
  flowerets and chop remainder to total about 6 cups.
  
  Peel and dice potato. Add cauliflower and potato to Dutch
  oven; cook, stirring, for 1 minute. Add chicken broth,
  chives, Herbes de Provence and red pepper seasoning.
  
  Bring to boil; cover; lower heat and simmer for 10 minutes,
  or until vegetables are just tender. Cool slightly. Puree
  all but 355mL mixture in food processor or blender in
  batches; return to pan.
  
  In a small bowl, blend cream, yolks and Armagnac; add 235mL
  of the hot soup, beating constantly with wire whip.
  
  Return to pan; add half of crumbled Roquefort. Heat very
  slowly, stirring constantly, until cheese melts and soup
  thickens slightly. Do not allow soup to boil.
  
  Garnish soup with reserved cauliflowerets, crumbled
  Roquefort and chives.
  
  * I substituted some Laird's Applejack which I had on
  hand.
  
  Makes 4 to 6 servings.
  
  Courtesy of Fred Peters.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM


... "Cauliflower is cabbage with a college education." - Mark Twain
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