Cauliflower Caraway Potato Soup
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
59
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
450 g
Potatoes (boiling)1 tsp
Caraway SeedsDirections:
1
In a saucepan combine the potatoes, peeled and cut into 1/2-inch pieces, the cauliflower leaves, the white part of scallion, the caraway seeds, and 3 1/2 cups water, simmer the mixture for 15 minutes, or until the potatoes are very tender, and in a blender or food processor purée the mixture coarse
2
In the pan combine the purée and the flowerets, simmer the soup for 5 minutes, or until the flowerets are tender, and stir in the scallion greens and salt and pepper to taste
3
Serve the soup sprinkled with the Parmesan
4
In a saucepan combine the potatoes, peeled and cut into 1/2-inch pieces, the cauliflower leaves, the white part of scallion, the caraway seeds, and 3 1/2 cups water, simmer the mixture for 15 minutes, or until the potatoes are very tender, and in a blender or food processor purée the mixture coarse
5
In the pan combine the purée and the flowerets, simmer the soup for 5 minutes, or until the flowerets are tender, and stir in the scallion greens and salt and pepper to taste
6
Serve the soup sprinkled with the Parmesan