| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | November 19 | 1 | servings | |
INGREDIENTS
| 1/2 | lb | Boiling potatoes |
| 1/2 | c | Chopped cauliflower leaves |
| 1/4 | c | Chopped white part of scallion |
| 1/4 | ts | Caraway seeds |
| 2 | c | 1-inch cauliflower flowerets |
| 1/3 | c | Thinly sliced scallion greens |
| Freshly grated Parmesan to taste |
INSTRUCTIONS
In a saucepan combine the potatoes, peeled and cut into 1/2-inch pieces, the cauliflower leaves, the white part of scallion, the caraway seeds, and 3 1/2 cups water, simmer the mixture for 15 minutes, or until the potatoes are very tender, and in a blender or food processor puree the mixture coarse. In the pan combine the puree and the flowerets, simmer the soup for 5 minutes, or until the flowerets are tender, and stir in the scallion greens and salt and pepper to taste. Serve the soup sprinkled with the Parmesan. Makes about 3 1/2 cups, serving 2. Gourmet November 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”