Cream of Cauliflower Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Creamy cauliflower soup from the Moosewood Restaurant Lowfat Favorites . Ingredients:
2 cups chopped onions |
1 garlic clove, minced |
3 cups diced potatoes |
1 cup chopped celery |
5 cups water |
1 cup chopped carrots |
5 cups chopped cauliflower |
2 heaping tablespoons dried dill |
1 tablespoon fresh lemon juice |
1 teaspoon ground mustard |
1/4 teaspoon caraway seeds |
2 cups buttermilk |
1/4 teaspoon salt |
1 tbsp. chopped scallions |
Directions:
1. In a soup pot, combine the onions, garlic, potatoes, celery, and water. Bring to a boil, reduce the heat, and then simmer for 10 minutes. Add the carrots and continue to simmer for 10 more minutes. Add the cauliflower, dill, lemon juice, mustard, and caraway seeds and simmer for 15-20 minutes longer, until the carrots are tender. In a blender or food processor, puree the soup with buttermilk, working in batches. Add salt to taste. Gently reheat.
2. Serve topped with chopped scallions.
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