ESTHER’S CAULIFLOWER POTATO SOUP
This satisfying soup supports the Kidney, Stomach and Lung, and can be made into a full meal by adding scallops.
[cooked-sharing]
2 Tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
2 celery stalks, chopped
1 teaspoon thyme
1 bay leaf
Salt and pepper to taste
1 potato, peeled and chopped
1 cauliflower head, chopped into florets
6 cups water or stock
1 teaspoon mushroom powder
Splash of Chinese rice wine
Scallions or chives, chopped for garnish
3-5 scallops, sautéed (optional)
1
Heat oil and butter in a large saucepan.
2
Add thyme, bay leaf, celery, onion, salt and pepper. Stir until the onion turns translucent.
3
Add the cauliflower, potato and water and bring to a boil.
4
Reduce the heat to simmer, add mushroom powder and the cooking wine.
5
Cook until the vegetables are soft, about 15 minutes. Remove the bay leaf.
6
Purée if desired or eat as is. Garnish with chives.
7
Bonus: for a heartier meal, sauté a few scallops until carmelized and add to the soup before serving.
CategorySoups
Ingredients
2 Tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
2 celery stalks, chopped
1 teaspoon thyme
1 bay leaf
Salt and pepper to taste
1 potato, peeled and chopped
1 cauliflower head, chopped into florets
6 cups water or stock
1 teaspoon mushroom powder
Splash of Chinese rice wine
Scallions or chives, chopped for garnish
3-5 scallops, sautéed (optional)
