- 3 tablespoons oil
- 2 cups onions, chopped
- 2 teaspoons dried dill weed
- 1 teaspoon dried thyme
- 1 medium cauliflower, sliced
- 6 cups stock or 6 cups water
- 4 cups potatoes, diced, unpeeled
- 4 bay leaves
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon tamari soy sauce
- 1 cup heavy cream
- 4 tablespoons white flour
- 1⁄2 cup fresh parsley, minced
Directions See How It's Made
- 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.