Thursday, March 15, 2007
Cauliflower Soup
Servings: 4 Ingredients 1 Parsley RootParsley Root 1 Organic CarrotsOrganic Carrots 1 Onion 2 quarts Water Salt and Pepper to taste 1 medium Organic CauliflowerOrganic Cauliflower cut into florets 1 tablespoon Butter 1 tablespoon Flour 1 teaspoon Dill chopped 1/2 cup Sour Cream Preparation Grate the parsley root, carrot and onion and boil in the water until tender. In a medium frying pan, fry butter and flour quickly. Add salt and pepper and some of the boiling liquid to make a roux. Add to the boiled root vegetable stock, then add the cauliflower in small bunches, bring to a boil, and simmer until the cauliflower is tender. Pour into serving bowls on top of the dill mixed with the sour cream. |
