| 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.
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