Preparation:
In soup pot, combine onions, garlic, potatoes, celery and water. Bring to boil, reduce heat, and simmer for 10 min. Add the carrots and continue to simmer for 10 more min. Add the cauliflower, dill, lemon juice, mustard and caraway seeds and simmer for 15-20 min longer, til carrots are tender. In food processor, puree the soup with the buttermilk, working in batches. (or leave some chunks if you prefer). Add salt to taste, gently reheat. Serve topped with chopped scallions. |
