This past week, I had the pleasure of attending an American Advertising Federation conference in Michigan's own little Bavaria in Frankenmuth. Conference attendees were treated to delicious German comfort foods. Brats, sauerkraut, famous Frankenmuth chicken, sausages and sweets of all kind were on the menu. Synonymous with Frankenmuth is Zehnder's, an award-winning family-run restaurant. You'll love their recipe for Cream of Cauliflower Soup. Our conference hotel, The Bavarian Inn Lodge, provided a recipe for their delicious blonde brownies. Happy eating!

Zehnder's Cream of Cauliflower Soup

Half head of large cauliflower (3 cups) - chopped fine 1 medium onion - chopped fine 1/4 cup butter 4 cups chicken broth 1/2 tsp. crushed dry chervil 2 bay leaves - whole 4 tsp. salt 1 tsp. ground pepper 2 cups half & half 1/4 cup flour / 1/4 butter 1/2 cup Parmesan cheese (optional)

Heat butter to bubbling hot in a thick bottom saucepan or pot. Add cauliflower and onions, turn down to low heat and sauté for 10-12 minutes or until cauliflower is tender and onions are clear. Add chicken broth, spices and salt to the sauté. Saltiness will vary depending on how salty your broth is so wait until the soup is finished to taste and adjust. Simmer this mixture for five minutes. If you want smoother soup remove half the broth/cauliflower mixture and run it through a food processor before simmering. In a separate 2 quart heavy bottom saucepan heat butter to medium heat and whisk in the flour. Turn to low and heat until the mixture gets bubbly - whisk frequently so it doesn't scorch. Chefs refer to this mixture as a roux. Add half-&-half to the roux and whisk at medium heat until it begins to boil and thicken. Careful! It will burn easily with too much heat. Bring the chicken broth/cauliflower to a boil and quickly whisk in the thickened cream. This is not a thick cream soup - addition of roux only allows the cauliflower to be suspended and distributed throughout the soup. Set aside for 3-5 minutes before serving to allow all the flavors to "marry." Taste and adjust salt/pepper to your liking. Sprinkle with more cheese if desired.

Bavarian Inn Lodge Blonde Brownies

1 C. sifted flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 C. chopped nuts 1/3 C. margarine 1 C. brown sugar 1 T. hot water 1 egg 1 T. vanilla 3 oz. chocolate chips

Sift together flour, baking powder, soda and salt. Add nuts. Mix well and set aside. Melt margarine in saucepan. Remove from heat. Add brown sugar and hot water. Cool. Add egg and vanilla. Blend. Add flour mixture, mixing well. Spread in greased 9x9x2 inch pan. Sprinkle chocolate chips on batter. Bake at 350 for 20-25 minutes.