Many many years ago, my oldest friend’s mother made this for me and I have been making it ever since. She was a wonderful cook- everything she made was delicious AND healthy.
This soup is silky and wonderful. The caraway seeds really make it special. This recipe is from the Moosewood Cookbook by Mollie Katzen. We ate it with fresh bread and green salad.
- 1 medium-large potato, peeled and diced (about 2-3 cups diced)
- 1 large cauliflower, cut or broken into florets (put aside 2 cups of florets- optional)
- 1 medium carrot, peeled and chopped
- 3 medium cloves garlic, peeled
- 1 1/2 cups chopped onion
- 1 1/2 tsp salt
- 4 cups water
- 2 cups (packed) grated cheddar (plus extra for garnishing each serving- optional)
- 3/4 cup milk (low fat OK)
- 1 tsp dill
- 1/2 tsp caraway seeds
- black pepper, to taste
- Place potato, cauliflower (except for the 2 cups reserved), carrot, garlic, onion, salt, and water in a large saucepan. Bring to a boil, then simmer until all the vegetables are very tender. Puree in a blender or food processor, and transfer to a kettle or Dutch oven. (I use an immersion blender.)
- Steam the reserved cauliflower pieces until just tender. Add these to the puree along with all remaining ingredients.
- Adjust seasonings, if necessary.
- Heat gently, and serve topped with a little extra cheese and fresh dill, if desired.