Creamy Cauliflower Soup With Caraway Seeds And Truffle Oil
From softgrey 17 years ago
- 30 minutes to make
- Serves 4
This is a VERY lovely and thick soup because of the potatoes which act as the thickening agent, so even though the soup is very elegant and luxurious, it is still light. Plenty of flavour and very satisying...perfect for guests and for vegetarians!
Ingredients
- 5 new potatoes cut into 1/2 inch pieces shopping list
- 1 cauliflower cut into 1 inch pieces shopping list
- 1 bunch scallion chopped-white part of scallions only shopping list
- 1/4 teaspoon caraway seeds shopping list
- water shopping list
- sea salt shopping list
- additional scallions (green parts) - chopped shopping list
- freshly grated Parmesan to taste shopping list
- truffle oil shopping list
How to make it
- Put potatoes, cauliflower and scallions in a saucepan.
- Add water, enough to cover contents of pot.
- Add caraway seeds and salt to taste, about 1 tsp (this can be adjusted later).
- Cook until very tender. *skim surface foam if necessary while cooking.
- Puree in a food processor, adding some more boiling water from a kettle to thin the soup if necessary.
- Add additional green parts of scallion to taste-about 1 TBSP or so and puree some more.
- At this point taste and add salt if necessary.
- Return mixture to saucepan.
- Serve with a drizzle of truffle oil and grated parmesan sprinkled on top.
variation- used as pasta sauce with truffle oil and parmesan
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People Who Like This Dish 3
- tupelohoney17 Las Vegas, NV
- alaskanmom Wasilla, AK
- softgrey New York
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