Ingredients
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3 tablespoons oil
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2 teaspoons dried dill weed
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1 teaspoon dried thyme
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1 medium cauliflower, sliced
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6 cups stock or 6 cups water
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4 cups potatoes, diced, unpeeled
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4 bay leaves
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1 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon tamari soy sauce
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1 cup heavy cream
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4 tablespoons white flour
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1/2 cup fresh parsley, minced
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2 cups onions, chopped
Instructions
- In a 4-quart soup pot, heat the oil and saute the onions, dill weed, and thyme until tender and beginning to brown.
- Add cauliflower and cook a few minutes more. Add stock or water and potatoes.
- Cover and cook on medium heat until tender (approximately 30 minutes.) Remove from heat, and in a blender puree approximately half the soup (or 6 cups), 2 cups at a time. Return puree to soup pot. Simmer on lowest heat, and add bay leaves, salt, pepper, and tamari.
- Cook approximately 20 minutes more uncovered, stirring occasionally.
- Mix cream with flour and stir to smooth out lumps.
- Turn off heat and add to soup along with parsley.
- Check seasoning.
- Thin with water or milk if the soup has gotten too thick after sitting.
- Reheat if necessary and serve.