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Cream of Cauliflower Soup
2 cups chopped onions
1 garlic clove, minced
3 cups diced peeled potatoes
1 cup chopped celery
5 cups water
1 cup peeled and chopped carrots
1 medium head cauliflower, chopped
1 heaping tablespoon chopped fresh dill (1 tsp. dried)
1-tablespoon fresh lemon juice
1 teaspoon dried mustard
1/4-teaspoon caraway seeds
2 cups buttermilk
Salt and pepper to taste
Sliced green onions
In a large pot, combine the onions, garlic, potatoes, celery, and
water. Bring to a boil, reduce the heat, and simmer for 10 minutes.
Add the carrots and continue to simmer for 10 more minutes. Add the
cauliflower, dill, lemon juice, mustard, and caraway seeds and simmer
for 15 to 20 minutes longer, until the carrots are tender.
Using a blender or food processor, puree the warm soup and the
buttermilk, working in batches. Add salt and pepper to taste. Gently
reheat. Serve topped with the green onions.
“You cannot instruct people by a book how to entertain..... Success in entertaining is accomplished by magnetism and tact, which combined constitute social genius.”
Ward McAllister
The so called English walnut is native to eastern Europe and western Asia, and today the United States is the world's largest producer. English walnuts are excellent eaten as is; they can be candied or pickled, and are used in many sweet and savory dishes. They are also used to produce walnut oil.
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