Recipe: Moosewood Restaurant Cream of Cauliflower Soup (low fat, using buttermilk)

MOOSEWOOD RESTAURANT CREAM OF CAULIFLOWER SOUP



2 cups chopped onions
1 garlic clove, minced
3 cups diced potatoes
1 cup chopped celery
5 cups water
1 cup peeled and chopped carrots
1 medium head cauliflower, chopped (about 5 cups)
1 heaping tablespoon chopped fresh dill (2 teaspoons dried)
1 tablespoon fresh lemon juice
1 teaspoon dried mustard
1/4 teaspoon caraway seeds
2 cups buttermilk
Salt to taste
Chopped scallions (for garnish)

In a soup pot, combine the onions, garlic, potatoes, celery, and water. Bring to a boil, reduce the heat, and then simmer for 10 minutes.

Add the carrots and continue to simmer for 10 more minutes.

Add the cauliflower, dill, lemon juice, mustard, and caraway seeds and simmer for 15 to 20 minutes longer, until the carrots are tender.

In a blender or food processor, puree the soup with the buttermilk, working in batches. Add salt to taste. Gently reheat.

Serve topped with chopped scallions.

Makes 6 servings
From: Annie, TX
Source: Moosewood Restaurant Low-Fat Favorites
Photo: miramoore