Cauliflower caraway potato soup
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Boiling potatoes |
| ¼ | cup | Chopped scallion |
| 3½ | cup | Water |
| ⅓ | cup | Thinly sliced scallion |
| ½ | cup | Chopped cauliflower leaves |
| ¼ | teaspoon | Caraway seeds greens Salt and pepper to taste |
| gram | Parmesan to taste | |
| 2 | cups | 1-inch cauliflower florets |
Directions
INGREDIENTS
DIRECTIONS
In a saucepan combine the potatoes, peeled and cut into ½-inch pieces, the cauliflower leaves, the white part of scallion, the caraway seeds, and 3½ cups water, simmer the mixture for 15 minutes, or until the potatoes are very tender, and in a blender or food process puree the mixture coarse. In the pan, combine the puree and the florets, simmer the soup for 5 minutes, or until the florets are tender, and stir in the scallion greens and salt and pepper to taste. Serve the soup sprinkled with the Parmesan. Serves 2.
Submitted By EARL SHELSBY On 10-02-94