Recipe - Crema Catalana

3 tablespoon Oil
3 tablespoon Butter
4 sl Bacon, Or Pancetta, Chopped
1 md Onion, Chopped
1 Head Cauliflower, Washed,
Chopped
1 qt Chicken Stock
4 tablespoon Flour
1 cup Light Cream, * See Note
4 dr Tabasco Sauce
Salt And Pepper, To Taste
1 tablespoon Fresh Parsley, Chopped

* It is just as good using one cup of skim milk.

Heat the butter and oil in a large pot and cook the bacon until it is
crisp. Add the onion and cauliflower and cook for 10 minutes. Add the stock
and let boil for another 10 minutes.

Mix together the flour and cream until very smooth. Add to the soup very
slowly, stirring constantly. Cook for 6 minutes and then season to taste
with Tabasco, salt and pepper. Serve immediately with chopped parsley on
top.

NOTES : From La Cucina di Pasquale ISBN 0919157009 bd. ISBN
o919157017 pa. Horizon Publishing Limited, Toronto, Ontario, Canada.
Recipe by: Pasquale Carpino Posted to MCRecipe Digest V1 #570 by Peg
Baldassari 75402.3465@compuserve.com on 97