Dogwood Blossom Soup

½ cup margarine
4 cups minced cauliflower
2 cups chopped onions
1 tbsp. Chef Paul Prudhomme’s Vegetable Magic®
4 cups chicken broth
6oz. cooked ham, minced
2 bay leaves
¼ tsp. nutmeg
4 cups heavy cream
6 cups very small cauliflowerets (no larger than ½”)

In 5-qt. saucepan over medium high heat, melt margarine. When margarine comes
to a hard sizzle, stir in minced cauliflower and onions. Reduce heat to
medium. Cook about 14 minutes, stirring occasionally. Let mixture stick
slightly but not brown. Stir in Vegetable Magic and cook 13 minutes. More,
stirring occasionally and more frequently toward end of cooking time, again
taking care not to let mixture brown. Stir in 2 cups broth and cook about
10 minutes, stirring occasionally.

Add ham, bay, and nutmeg. Stir well and cook about 5 minutes. Add remaining
broth, stir well and cook 7 minutes more or until mixture comes to a
rolling boil Whisk in 2 cups cream and cook, whisking occasionally, about
8 minutes or until cream has reduced and thickened somewhat. Whish in the
remaining cream and cook, whisking frequently, about 12 minutes or until
soup has reduced and thickened enough to coat a spoon. Add cauliflowerets
and cook, whisking frequently, 10 minutes or until soup comes to a boil.
Reduce heat to low and cook, whisking occasionally, 10 minutes or until
cauliflowerets are tender yet still firm.

Let soup set 10 to 15 minutes before serving for flavors to blend. Remove bay
before serving.

Makes 10 cups