Cream of Cauliflower Soup

Serves 6

• 2 tablespoons olive oil

• 2 large onions, finely diced

• 1 garlic clove, crushed

• 3 large floury (i.e. russet) potatoes, peeled and finely diced

• 3 celery sticks, finely diced

• 7 ½ cups stock – chicken or vegetable

• 2 carrots, finely diced

• 1 medium cauliflower, chopped

• 1 tablespoon chopped fresh dill

• 1 tablespoon lemon juice

• 1 teaspoon mustard powder

• ¼ teaspoon caraway seeds (or other anise flavored seasoning)

• 1 ¼ cup light cream

• Salt and pepper

• Sliced scallions

Heat oil in large pan. Add onions and fry a few minutes until softened. Add garlic and cook an additional minute. Add potatoes, celery, and stock and simmer for 10 minutes. Add carrots and simmer another 10 minutes.

Add cauliflower, lemon juice, mustard powder, and caraway seeds to pan and simmer gently for 20 minutes until vegetables are just tender.

Process in a food processor or blender until smooth and then return to pan. Add the cream and dill and stir. Season with salt and pepper to taste and serve garnished with scallions

 

Source: The Ultimate Soup Bible – Anne Sheasby – 2005