From 'Going Wild in the Kitchen' by Leslie Carier
6 cups water
1 tbsp olive oil
8 cloves garlic, thickly sliced
1 cup coarsely chopped onions
1/2 tsp dill seeds
sea salt to taste
2 cups bite sized cauliflower florets
1 cup coarsely chopped celery
4 cups asparagus cut into 1 inch pieces
2 tbsp dried basil
2 tbsp dried thyme
1 bay leaf
In a teakettle or small pot, bring water to a boil. In a large soup pot, heat the oil over medium heat. Add garlic, onions, dill seeds, and salt and saute stirring occasionally, for about 5 minutes, until onions begin to soften and ingredients are fragrant. Add cauliflower and celery and continue to saute 5 minutes more, until celery is bright green and cauliflower has begun to soften. Add boiling water to pot along with asparagus, basil, thyme, and bay leaf. Bring to a boil, then reduce heat to medium low. Simmer soup 10 minutes, or until cauliflower is tender. Remove and discard bay leaf. Puree soup in batches in blender or with a hand held immersion blender, until smooth. return to pot, and heat through. Serve piping hot.
rate
email
print
link to this page
