Nutrition Information (per serving)
8 (¾ cup ea.)
6 cups Chicken Stock
5 cups chopped fresh cauliflower
1 med yellow onion, unpeeled and cut into quarters
¼ tsp dry caraway seeds
8 whole allspice berries
Pinch freshly grated nutmeg
1 tsp sea salt
Pinch freshly ground black pepper
- In a large stockpot over medium-high heat, add chicken stock and chopped cauliflower.
- Place onion quarters, caraway seeds and allspice into a cheesecloth and tie to form a sachet. Add to stockpot. Bring to a boil and reduce to a simmer. Continue simmering for 30 to 40 minutes, or until cauliflower is tender.
- Remove cheesecloth with onion and spices and discard. Cool slightly and transfer mixture into a blender container. Puree until smooth. Finish with nutmeg, salt and pepper.