This morning I put together the dough for the quick-no-knead bread {have I told you lately how fantastic this is}, and the rest was put together in no more than 20 minutes.
Splash of olive oil
1 onion diced
1 medium head of cauliflower, cleaned, and florets divided
3-4 medium yellow potatoes; peeled and cut into chunks
salt
1/8 tsp nutmeg
6 C water
2 boullion cubes {be sure that they are free of any dairy}
juice of 1/2 lemon {app. 3 Tbl} - 1/2" lemon peel {of untreated lemon} finely chopped
2 eggs
salt, pepper, and lemon juice to taste
1. heat olive oil in a stock pot, when hot add the onion with a pinch of salt and sauté until soft;
2. add nutmeg, and cauliflower pieces {florets, and stem cut into pieces} and sauté for a couple of
minutes, then
3. add potatoes, water, and bouillon cubes. Bring to a slow simmer and cook {covered} on medium
low until potatoes and cauliflower are soft. Then,
4. remove some florets from the pot before blending the soup with an immersion blender {be
careful not to burn yourself as the hot soup may splatter}, then add,
5. lemon juice, and lemon peel. Cover and cook{on low} for another 5 minutes.
6. Crack an egg into a small bowl, reduce heat {be careful that it is not boiling} and slowly pour the
egg into the soup. Stir the soup the entire time. Repeat process with the second egg, then
7. add salt, pepper, and lemon juice to taste. Return reserved cauliflower pieces from step #2 to the
pot
Top with chopped scallions, or chives and serve with crusty white bread.
This soup was a huge hit at our little house here in Portland and it was another two serving dinner for Alena :)