This week, Chef Peter Hamme and owner of Stone’s Throw Restaurant in Seymour shows Tina Redwine how to make spring-time recipes. 

1 head cauliflower core removed and florettes chopped 
1 small white onion diced
1 Tbsp. garlic chopped
2 ounces butter
¼ cup heavy cream
1 cup chicken stock
Salt to taste

Melt the butter in a saucepan.  Add the garlic and the onions and cook until onions soften.
Add the cauliflower and stir just long enough to coat with the butter. Do not brown the cauliflower.
Add the chicken stock, and boil until cauliflower softens.
Remove from heat, allow to cool slightly,and strain. Reserve the cooking liquid.
Add cream to cauliflower and puree with an immersion blender adding the reserved cooking liquid as needed. 
Season with salt 

Chef, Owner Peter Hamme

Stone’s Throw Restaurant

337 Roosevelt Dr, Seymour, CT 06483