| | Directions | | Add the vegetables, stock, tomatoes and salt, bring to a boil, reduce the heat to moderately low, and cover. Simmer just until the vegetables are tender, 10 - 12 minutes. While the vegetables cook, whisk the sour cream and flour together in a small bowl. Add a ladleful of the broth to the mixture and whisk again. When the vegetables are tender, stir the sour cream mixture into the soup. Simmer, stirring often, for 8 - 10 minutes. Taste the soup before serving, adding a bit more salt, if necessary. We added cracked pepper at the table. Serves 5 to 6. |
|
|
| Ingredients | | - |  | 2 tablespoons oil |
| - | | 1 onion, chopped (large) |
| - | | 1 clove garlic, minced |
| - | | 4 tablespoons curry powder |
| - | | 3 cups cauliflower florets, to your taste (I used one whole cauliflower, all of it, chopped) |
| - | | 1 potato, peeled and cut into 1/2 inch dice (large) |
| - | | 1 cup frozen peas (I like the "petite peas") |
| - | | 4 cups chicken or vegetable stock |
| - | | 1/2 cup canned crushed tomatoes or tomato puree |
| - | | 3/4 teaspoon salt (use less) |
| - | | 1/2 cup sour cream (can use non-fat although I used the real thing...) |
| - | | 3 tablespoons unbleached all-purpose flour |
| |
| |
