Wow, summer has really put the beatdown on the blog. I mean, unless I want to post "hot dogs" and "chicken with some sauce on it with foil-wrapped potatoes" things are gonna be slow. I'll try to find some summer stuff soon.
Anyway, this is from the previous weekend when it was raining and unpleasant, so it's more of a winter soup. It's really good, but not exactly inspiring for June.
2 tbsp olive oil
2 large onions, diced
1 garlic clove, minced
3 large potatoes, diced
3 celery sticks, diced
7 cups chicken or vegetable stock
1 medium cauliflower, chopped
1 tbsp chopped dill
1 tbsp lemon juice
1 tsp mustard powder
1/2 tsp caraway seeds
1 cup light cream
salt and pepper to taste
chopped chives and parsley for garnish
1. Heat the oil in a large pot or dutch oven, add onions and garlic and fry until softened. Add potatoes, celery, and stock and simmer for 10 minutes.
2. Add carrots and simmer for another 10 minutes.
3. Add cauliflower, dill, lemon juice, mustard powder, and caraway and simmer for 20 minutes.
4. Process soup with a stick blender, or in batches in a food processor. Return to pot and add the light cream. Season to taste, serve garnished.