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Home Grown Recipes
Cream of Cauliflower Soup
For a creamy smooth soup, this is very low in fat. Buttermilk enhances the other flavours, and caraway is the perfect foil for the cauliflower.
2 cups chopped onions
1 garlic clove, minced
3 cups diced potatoes
1 cup chopped celery
5 cups water
1 cup peeled and chopped carrots
1 medium head cauliflower, chopped (about 5 cups)
1 heaping tablespoon chopped fresh dill (2 teaspoons dried)
1 tablespoon fresh lemon juice
1 teaspoon ground dried mustard
1/4 teaspoon caraway seeds
2 cups buttermilk
salt to taste

chopped scallions
In a soup pot, combine the onions, garlic, potatoes, celery, and water. Bring to a boil, reduce the heat, and then 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. in the blender or food processor, puree the soup with the buttermilk, working in batches. Add salt to taste. Gently reheat.
Serve topped with chopped scallions.

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