Cauliflower is one of those vegetables that people buy but don’t always know what to do it. Growing up in a German-Scandinavian home we ate plenty of cauliflower, mostly steamed and sometimes with a cream sauce. I even love it raw dipped in creamy dressings. It wasn’t until much later in life that I discovered the deliciousness that is roasted cauliflower. Now I make it all the time and snack on it hot or cold. When I have some leftovers, this is a great and quick soup that soothes and fills your belly with goodness.
I am sure there are more exciting seasonings but I prefer the classic caraway and dill. Similar to the wine pairing adage, “What grows together goes together,” caraway and dill are plentiful where cauliflower does best, colder climates like Germany and Scandinavia. The wonder of cauliflower is that this soup is creamy with or without the cream; when I have it, I like to add some.
Creamy Cauliflower Soup with Dill and Caraway
2 cups cauliflower florets
3 cups vegetable stock or water
6 cloves garlic, minced
1 onion, chopped
3 tablespoons olive oil or butter
1 teaspoon caraway
1 tablespoon fresh dill, minced (or 1 teaspoon dried)
1/2 cup heavy cream
In medium sauce pan heat olive oil over medium heat and add onion and garlic. Cook 5 minutes until softened. Meanwhile, in heavy bottom skillet (cast iron is best) dry fry the caraway seeds for 3 minutes until toasted. Pour into mortar and pestle and grind coarsely. Add cauliflower and caraway seeds and toss to coat in oil and onion mixture and cook another 3 minutes. Add stock or water and bring to boil and cook until cauliflower is tender, 10-15 minutes. Turn off heat and allow to rest 5 minutes and puree using hand held immersion blender or in blender in batches if necessary. Stir in cream and dill and season with salt and lots of cracked black pepper.
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