Cauliflower Soup with Dill and Caraway Recipe
Summary
Preparation Time5 MinCooking Time35 Min
Ready In40 MinDifficulty LevelMedium
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Sweet Butter - 2 tablespoons | ||
| Leeks (white part only) - 3, chopped | ||
| Cauliflower | 1/2 Medium, chopped | |
| Chicken stock | 3 Cup (16 tbs) | |
| Chicken Bouillon Cube - 1 | ||
| Heavy cream | 1 Cup (16 tbs) | |
| Dill | 2 Tablespoon, minced | |
| Caraway seeds | 2 Tablespoon | |
| Seasoned salt | 1 To taste | |
| Mascarpone cheese | 6 Tablespoon | |
| Parmesan cheese | 6 Tablespoon, grated | |
Directions
MAKING
1. In a saucepan, melt butter.
2. Add leek and cauliflower and saute for 3 minutes.
3. Stir in Chicken Stock and bouillon cube.
4. Cook over medium heat for 1/2 hour.
5. Remove from heat.
6. Allow it to cool.
7. Place in food processor and blend.
8. Add cream and blend 10 seconds more.
9. Return to pan.
10. Stir in fresh dill and caraway seeds.
11. Warm to desired heat.
SERVING
12. Place in individual bowls.
13. Top each with 1 tablespoon mascarpone and 1 tablespoon Parmesan.
14. Serve hot.
1. In a saucepan, melt butter.
2. Add leek and cauliflower and saute for 3 minutes.
3. Stir in Chicken Stock and bouillon cube.
4. Cook over medium heat for 1/2 hour.
5. Remove from heat.
6. Allow it to cool.
7. Place in food processor and blend.
8. Add cream and blend 10 seconds more.
9. Return to pan.
10. Stir in fresh dill and caraway seeds.
11. Warm to desired heat.
SERVING
12. Place in individual bowls.
13. Top each with 1 tablespoon mascarpone and 1 tablespoon Parmesan.
14. Serve hot.
Chef
