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Recipe to Print-Cauliflower and Buttermilk Soup with Dill - Copy - Copy

$scale_by Recipe Name: Cauliflower and Buttermilk Soup with Dill - Copy - Copy Source: Submitted by: Last Modified: Course: Soup Used in Baskets: No Base: Vegetable Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 6 Inactive Prep Time: 0.00 Minutes Original Num Servings: 6 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $1.16 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: Directions: In a large pot, melt 2 tablespoons of the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the cauliflower and cook, stirring occasionally, about 5 minutes. Add the stock, buttermilk and salt and bring to a simmer. Simmer, partially covered, until the cauliflower is very tender, about 30 minutes. In a food processor or blender, purée the soup until smooth. Reheat if necessary and stir in the pepper, chopped dill and the remaining butter. Garnish with sprigs of dill. Serve topped with croutons, if desired.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00