Cream of Cauliflower Soup

(recipe from this book)

Serves 6

Ingredients:

• 30 ml/ 2 tbsp olive oil
• 2 large onions, finely diced
• 1 garlic clove, crushed
• 3 large floury potatoes, finely diced
• 3 celery sticks, finely diced
• 1,75l / 3 pints/ 7½ cups stock
• 2 carrots, finely diced
• 1 medium cauliflower, chopped
• 15 ml / 1 tbsp lemon juice
• 15 ml/ 1 tbsp chopped fresh dill
• 5 ml/ 1 tsp mustard powder
• 1.5l /¼tsp caraway seeds
• 300ml/ ½ pint/ 1¼ cups single (light) cream
• salt and ground pepper
• shredded spring onions(I used bacon and fresh dill) 

Step One

 Heat the oil in a large pan, add the onion and garlic and fry them for a few minutes until they soften. Add the potatoes, celery and stock and simmer for 10 minutes.

Step Two

 Add the carrots and simmer for a further 10 minutes.

Step Three

 Add the cauliflower, fresh dill, lemon juice, mustard powder and caraway seeds to the pan and simmer gently for 20 minutes, until the vegetables are tender.

Step Four

Process the coup in a blender or food processr untill smoth, return to pan and stir in the cream. Season to taste and serve garnished with shredded spring onions.

POFTĂ BUNĂ!!