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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cauliflower and Dill Soup Recipe

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This recipe for Cauliflower and Dill Soup is from The Rutgers Kosher Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. chopped white of leeks (or onions)
1 or 2 tbsp. of chicken broth
3/4 lb cauliflower (about half a head)
ground black pepper
2 tbsp fresh dill
Directions:
Directions:
Cook leeks (or onions) in olive oil in a pan.

Add dill, broth and cauliflower, cover, simmer for 10-20 min.

Puree Soup. Add pepper. Add water until desired consistency is reached.

Number of servings varies depending on amount of water added.
Personal Notes:
Personal Notes:
Here's an easy recipe for a great tasting and beautiful looking soup.

 

 

 

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