Guest guest Posted June 20, 2007 Report Share Posted June 20, 2007 Cauliflower Caraway Potato Soup 1/2 pound boiling potatoes 1/2 cup cauliflower leaves 1/4 cup chopped white part of scallions 1/4 teaspoon caraway seed 3 1/2 cups water 2 cups 1 inch cauliflower florets 1/3 cup thinly sliced scallion greens salt and pepper to taste freshly grated Parmesan cheese 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 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 the scallion greens and salt and pepper to taste. Serve the soup sprinkled with the Parmesan cheese. ______________________________\ ____ Luggage? GPS? Comic books? Check out fitting gifts for grads at Search http://search./search?fr=oni_on_mail & p=graduation+gifts & cs=bz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2007 Report Share Posted June 21, 2007 I absolutely can't wait to make this recipe. Thank you!!! Pam , Myrtle Killian <myrtleskies wrote: > > Cauliflower Caraway Potato Soup > > 1/2 pound boiling potatoes > 1/2 cup cauliflower leaves > 1/4 cup chopped white part of scallions > 1/4 teaspoon caraway seed > 3 1/2 cups water > 2 cups 1 inch cauliflower florets > 1/3 cup thinly sliced scallion greens > salt and pepper to taste > freshly grated Parmesan cheese 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 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 the scallion greens and salt > and pepper to taste. > Serve the soup sprinkled with the Parmesan cheese. > Quote Link to comment Share on other sites More sharing options...
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