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Name: Cauliflower Soup with Toasted Cumin And Lime
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 1/2 c Chopped cauliflower; (about; 1 c Chicken broth; ; medium head); 1/4 c Half-and-half; 1 Onion; chopped fine; 1 c Water; 2 ts Fresh lime juice; or to; 1/2 ts Cuminseed; 1 tb Unsalted butter

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INGREDIENTS

2 1/2 c Chopped cauliflower; (about
1 c Chicken broth
; medium head)
1/4 c Half-and-half
1 Onion; chopped fine
1 c Water
2 ts Fresh lime juice; or to
1/2 ts Cuminseed
1 tb Unsalted butter

INSTRUCTIONS

In a dry small skillet cook the cuminseed over moderate heat, stirring, for 3 to 4 minutes, or until it is fragrant and several shades darker, being careful not to let it burn, and transfer it to a sheet of wax paper. Let the cuminseed cool, fold the wax paper over it, and with a rolling pin crush it to a coarse powder. In a heavy saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened. Add the cauliflower, the broth, and the water and simmer the mixture, covered, for 20 minutes, or until the cauliflower is tender. In a blender or food processor puree the mixture in batches, return it to pan, and stir in the half-and-half, the lime juice, and salt and pepper to taste. Heat the soup over low heat, stirring, until it is hot, but do not let it boil, ladle it into bowls, and sprinkle it with the cuminseed powder to taste. Makes about 3 cups, serving 2. Gourmet November 1992

NOTES

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Cauliflower Soup with Toasted Cumin And Lime

2 1/2 c Chopped cauliflower; (about
1 c Chicken broth
 ; medium head)
1/4 c Half-and-half
1 Onion; chopped fine
1 c Water
2 ts Fresh lime juice; or to
1/2 ts Cuminseed
1 tb Unsalted butter

In a dry small skillet cook the cuminseed over moderate heat,  stirring, for 3 to 4 minutes, or until it is fragrant and several  shades darker, being careful not to let it burn, and transfer it to a  sheet of wax paper. Let the cuminseed cool, fold the wax paper over  it, and with a rolling pin crush it to a coarse powder.    In a heavy saucepan cook the onion in the butter over moderately low  heat, stirring, until it is softened. Add the cauliflower, the broth,  and the water and simmer the mixture, covered, for 20 minutes, or  until the cauliflower is tender. In a blender or food processor puree  the mixture in batches, return it to pan, and stir in the  half-and-half, the lime juice, and salt and pepper to taste. Heat the  soup over low heat, stirring, until it is hot, but do not let it  boil, ladle it into bowls, and sprinkle it with the cuminseed powder  to taste.    Makes about 3 cups, serving 2.    Gourmet November 1992

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Nutrition

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Serving Size: 1 Serving (855g)
Recipe Makes: 1 servings

Calories: 1174
Calories from Fat: 1066 (91%)

Amt Per Serving		% DV

	Total Fat 118.4g	158 %
	Saturated Fat 74.1g	370 %
	Monounsaturated Fat 32.1g
	Polyunsanturated Fat 4.4g
Cholesterol 339.9mg		105 %
Sodium 1116.8mg		39 %
Potassium 659.1mg		17 %
Total Carbohydrate 19g		6 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 18.9g
Protein 14.7g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1174

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