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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 8 |
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Ingredients:
3 tablespoons oil |
2 cups onions, chopped |
2 teaspoons dried dill weed |
1 teaspoon dried thyme |
1 medium cauliflower, sliced |
6 cups stock or 6 cups water |
4 cups potatoes, diced, unpeeled |
4 bay leaves |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon tamari soy sauce |
1 cup heavy cream |
4 tablespoons white flour |
1/2 cup fresh parsley, minced |
Directions:
1. In a 4-quart soup pot, heat the oil and saute the onions, dill weed, and thyme until tender and beginning to brown.
2. Add cauliflower and cook a few minutes more. Add stock or water and potatoes.
3. Cover and cook on medium heat until tender (approximately 30 minutes.) Remove from heat, and in a blender puree approximately half the soup (or 6 cups), 2 cups at a time. Return puree to soup pot. Simmer on lowest heat, and add bay leaves, salt, pepper, and tamari.
4. Cook approximately 20 minutes more uncovered, stirring occasionally.
5. Mix cream with flour and stir to smooth out lumps.
6. Turn off heat and add to soup along with parsley.
7. Check seasoning.
8. Thin with water or milk if the soup has gotten too thick after sitting.
9. Reheat if necessary and serve.
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