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Print this Recipe    Cauliflower Potato

Potato Cauliflower Soup

3 tablespoons oil
2 cups onion, chopped
2 teaspoons dried dill weed
1 teaspoon dried thyme
1 medium cauliflower, sliced
6 cups stock or 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

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.

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