It wasn’t until I was forced to live in a place with a constantly damp and chilled climate that I understood the idea of “spring” or “summer” soups. Warmer seasons, to me, was always too hot or muggy, and a soup that wasn’t served cold just exasperated the problem. But in a place that’s always just… miserable? A summer soup has a crisper, sharper, almost tart taste in comparison to the hearty offerings of the fall or winter. Odd.
Ingredients:
- 2 liters of water
- 1 bunch of chopped parsley
- 1 grated carrot
- 1 grated onion
- 1 medium cauliflower, cut into florets
- 2 tbsp chopped dill
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp flour
- 1 tbsp butter
- 2/3 cup of sour cream
Directions:
Boil the water, with carrot, onion, and parsley in it. Reduce to a medium heat simmer and cook for 20 minutes. Mix a paste out of the flour and butter, dilute with some of the soup, and add it to the pot. Season with salt and pepper.
Add in the cauliflower, cook for 30 minutes. Mix in sour cream and dill and serve.
