Recipe Courtesy of Cooking.com.
Serve bowls of this warming soup to skiers as they come in off the slopes.
Nutrition Facts per Serving:
Calories: 217 Fat, Total: 10g Carbohydrates, Total: 25g
Cholesterol: 32mg Sodium: 153mg Protein: 8g
Fiber: 7g % Cal. from Fat: 41% % Cal. from Carbs: 46%
Cooking.com Tip: Instead of pureeing soup in batches with a bar blender, bring the blender to the pot. With a cordless hand blender you can puree soup directly in the stock pot. The blender also has an extendable shaft which means your fingers and sleeves stay clean. Besides pureeing soup, this appliance is also great for blending smoothies or making whipped cream.
- 2 tablespoons (1/4 stick) butter
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 large head cauliflower, trimmed into florets (about 8 cups)
- 1 pound parsnips, peeled, cut into 1-inch pieces
- Two 14 1/2-ounce cans reduced-sodium chicken broth
- 1/4 teaspoon dried thyme
- 1/2 cup whipping cream
- 1 tablespoon caraway seeds
- 1 Melt butter in heavy large pot over medium heat. Add onion and saute until tender, about 10 minutes. Add garlic and saute 1 minute. Add cauliflower and parsnips and stir to coat. Add broth and thyme. Add enough water to pot to just cover vegetables. Cover and simmer over medium heat until vegetables are very tender, about 30 minutes.
- 2 Working in batches, spoon soup into blender and puree until smooth. Return pureed soup to pot. Stir in cream. Season to taste with salt and pepper.
- 3 Meanwhile, heat heavy small skillet over medium heat. Add caraway seeds and stir until fragrant, about 1 minute. Transfer to small bowl.
- 4 Ladle soup into bowls. Sprinkle each with a few caraway seeds and serve.
- 5 DO-AHEAD TIP: Can be prepared up to 3 days ahead. Cover and chill soup. Cover caraway seeds and keep at room temperature. Rewarm soup before serving.