Wednesday, February 8, 2012

The Case of Cream of Cauliflower Soup

I bet it's the caraway seed that hints of cheese on my taste buds. And it must be the carrots that contribute the slight cheddar hue. 'Cause there's no cheese in this soup. What I'm lovin' is the garnish of fresh, chopped dill.

Cream of Cauliflower Soup

2 onions, chopped
1 clove garlic, minced
2 tbsps olive oil
3 potatoes, chopped
3 stalks celery, chopped
7-1/2 cups water
7-1/2 rounded tsps (for 7-1/2 cups) vegetable bouillon powder
2 carrots, chopped
1 cauliflower, chopped
1 tbsp chopped fresh dill plus more to garnish
1 tbsp lemon juice
1 tsp mustard seed
1/4 tsp caraway seed
1-1/4 cups evaporated 2% milk

Sauté the onions and garlic in the olive oil until softened. Add the potatoes, celery, water and vegetable bouillon powder and simmer for 10 min. Add the carrots and simmer for 10 min. Add the cauliflower, fresh dill, lemon juice, mustard seed and caraway seed and simmer for 20 min. Blend. Return the purée to the pot and stir in the evaporated 2% milk. Season to taste with salt and pepper. Garnish with chopped, fresh dill. Serves 6.

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