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Soup & Stew
American
6 - 8 servings
20 minutes
20 minutes
1 parsley root
1 organic carrot
1 onion
2 quarts water
Salt and pepper to taste
1 medium organic cauliflower, cut into florets
1 tablespoon butter
1 tablespoon flour
1 teaspoon dill, chopped
1/2 cup sour cream
Grate the parsley root, carrot and onion and boil in the water until tender.
In a medium frying pan, fry butter and flour quickly.
Add salt and pepper and some of the boiling liquid to make a roux.
Add to the boiled root vegetable stock, then add the cauliflower in small bunches, bring to a boil, and simmer until the cauliflower is tender.
Pour into serving bowls on top of the dill mixed with the sour cream.
