Cauliflower Caraway Potato Soup Gourmet | November 1990 yield: Makes about 3 1/2 cups, serving 2
Can be prepared in 45 minutes or less. 1/2 pound boiling potatoes 1/2 cup chopped cauliflower leaves 1/4 cup chopped white part of scallion 1/4 teaspoon caraway seeds 2 cups 1-inch cauliflower flowerets 1/3 cup thinly sliced scallion greens freshly grated Parmesan to taste 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 purÈe the mixture coarse. In the pan combine the purÈe 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. Serve the soup sprinkled with the Parmesan. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
