Great vegetable soup for a cold and rainy day! Adapted from Sara Moulton cooks at home. Wonderful contrast of flavors!

Cauliflower Soup with Caraway

  • Servings: 4
  • Difficulty: easy
  • Print

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Ingredients

  • croutons
  • salt and pepper to taste
  • 1 medium head of cauliflower
  • 1 medium Yukon Gold potato, peeled
  • 4 tablespoons unsalted butter
  • 1 large onion, thinly sliced
  • 2 teaspoons caraway seeds
  • 1 quart chicken stock
  • 2 teaspoons fresh lemon juice
  • 2 plum tomatoes, seeded and chopped
  • 2 tablespoons fresh chives

Directions

  1. Remove 1 cup of florets from the cauliflower and trim into 1-inch pieces. Bring a saucepan of salted water to a boil. Add the florets, boil till tender for about 33 minutes. Drain and set aside until just before serving.
  2. Slice the remaining cauliflower and potato. heat 3 tablespoons of the butter in a soup pot over medium heat. Add the onions and caraway seeds. Cook until the onions soften, for about 5 minutes. Stir in the cauliflower and potato. Pour in the chicken stock to barley cover the cauliflower. Season with salt and pepper to taste. Bring to a boil, and then reduce the heat and simmer until tender, for about 20 minutes.
  3. Puree the soup using a hand blender or food processor. Reheat on low heat.
  4. Heat the remaining butter in a small skillet over medium heat. Add the tomatoes, reduce the heat to low and cook till thick and pulpy, for about 5 minutes. Season with salt and pepper.
  5. Add the cauliflower florets to the soup. Serve in soup bowls and garnish with a spoonful of tomatoes, croutons, and chives.

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