Cream of Cauliflower Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From one of the Moosewood Restaurant's cookbooks by Mollie Katzen Ingredients:
2 cups chopped onions |
1 garlic clove |
3 cups potatoes, diced |
1 cup chopped celery |
5 cups water |
1 cup chopped carrots |
5 cups cauliflower (1 medium head) |
2 teaspoons dill weed |
1 tablespoon fresh lemon juice |
1 teaspoon dried mustard |
2 cups buttermilk |
Directions:
1. In a soup pot, combine the onions, garlic, potatoes, celery, and water. Bring to a boil, reduce heat, and simmer for 10 minutes. Add the carrots and continue to simmer for 10 more minutes.
2. Add the cauliflower, dill, lemon juice, mustard, and caraway, and simmer for 15-20 minutes longer, until the carrots are tender. In a blender or food processor (I use an immersible blender), puree the soup with the buttermilk. Add salt to taste and gently reheat.
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