Creamy Cauliflower Caraway Soup
Author: Diane C. Kennedy
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 4
- 1 shallot, chopped
- 4 tablespoons olive oil, divided
- 1 medium head cauliflower, chopped (about 4 cups)
- 1 teaspoon caraway seeds
- 1 stalk celery, chopped (about ¼ cup)
- 1 medium potato, peeled and chopped
- ½ cup dry white wine (not sweet!)
- 1 tablespoon coarse salt
- ⅛th teaspoon cayenne pepper
- In a heat-tolerant frying pan, add two tablespoons olive oil and heat on high until almost smoking.
- Add cauliflower bits (watch for splashing!), caraway seeds and stir.
- Allow cauliflower to cook between stirring so that it develops dark brown marks on it. It should smell savory but not burned.
- Meanwhile, heat other two tablespoons of olive oil in a medium saucepan.
- Stir in shallots, celery, potato and wine.
- Cook until wine is reduced to very little.
- Add cauliflower and caraway to saucepan. Don't wash the frying pan yet.
- Add broth and one can of water to saucepan.
- Cover and bring to a boil, then reduce to simmer for 30 minutes.
- In the cooling frying pan, stir together the cayenne pepper and salt and let it darken without burning. Keep in reserve.
- When soup is done, blend it until it is smooth, and caraway is as fine as your blender or VitaMix can make it.
- Pour back into saucepan and check for seasoning.
- Ladle into bowls.
- With a spoon (not your fingers... cayenne gets everywhere!) sprinkle some of the cayenne and salt mixture onto the soup.
- Either swirl it decoratively, or have guests stir it in before eating.
Recipe by Finch Frolic Garden Permaculture at https://www.vegetariat.com/2012/02/creamy-cauliflower-caraway-soup/
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