|
From Robin
(USA)
Serves 4
Ingredients:
- 3 large Russet potatoes
- 1 head of cauliflower
- 1 large onion
- 3 tbsp. olive oil
- 1/2 stick butter
- salt and pepper
Croutons:
- 1 loaf French bread (unsliced)
- 3 tbsp. olive oil
- salt
- dill
Click
here for some common metric conversions
Directions:
Peel the potatoes and cut
in quarters. Boil them until soft. At the same time chop the onion and sautee
it in the olive oil. Boil the cauliflower until soft. Blend the potatoes, cauliflower
and onion in a mixer until smooth. You will have to do this in batches. Add water
if necessary while blending. When each batch is smooth add it to a large container
with the butter. Salt and papper to taste. Instead of cauliflower, the soup can
also be made with asparagus, broccoli or leeks. For the croutons, cut the crust
off the bread and rip it into sections about 3/4 inche thick. Toss with olive
oil and sautee in a pan over low heat until they're evenly, lightly browned. Sprinkle
with salt and fresh dill. Serve while warm.
Prep Time: 45 minutes
for soup, 20 minutes for croutons
|
