Ingredients
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¼ cup plus 2 tablespoons (3 ounces/85 g) Buttersalted
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1 small head (about 10½ ounces/300 g) cauliflower floretsdiced
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¼ cup (1.3 ounces/40 g) yellow onionsfinely chopped, or thinly sliced green onions
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2 quarts (64 fluid ounces/2 L) filtered water
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7 ounces (200 g) porcini mushroomsfresh wild, or 1 ounce (25 g) dried wild porcini mushrooms, cleaned and sliced
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4 sprigs fresh dillplus more for garnish
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2 bay leaves
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1 teaspoon ground cumin
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1 teaspoon Sea saltfine
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1 tablespoon Coconut Flouror ½ teaspoon guar gum or xanthan gum
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1 cup (8 ounces/225 g) sour cream
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1 tablespoon lemon juicefreshly squeezed
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1 tablespoon apple cider vinegaror white wine vinegar
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¼ teaspoon Ground black pepper
Directions
Yield: 4 servings
This comforting soup traditionally has a potato base, but I have replaced the potatoes with low-carb cauliflower, and the result is just as creamy as the original. I am so excited to share this beautiful Czech dish with you.
Ingredients:
¼ cup plus 2 tablespoons (3 ounces/85 g) salted butter
1 small head (about 10½ ounces/300 g) cauliflower, diced
¼ cup (1.3 ounces/40 g) finely chopped yellow onions or thinly sliced green onions
2 quarts (64 fluid ounces/2 L) filtered water
7 ounces (200 g) fresh wild porcini mushrooms, or 1 ounce (25 g) dried wild porcini mushrooms, cleaned and sliced
4 sprigs fresh dill, plus more for garnish
2 bay leaves
1 teaspoon ground cumin
1 teaspoon fine sea salt
1 tablespoon coconut flour, or ½ teaspoon guar gum or xanthan gum
1 cup (8 ounces/225 g) sour cream
1 tablespoon freshly squeezed lemon juice
4 eggs
1 tablespoon apple cider vinegar or white wine vinegar
¼ teaspoon ground black pepper
Directions:
- In a large saucepan over low heat, melt the butter. Add the cauliflower and onions and cook for 5 to 6 minutes, until the onions are translucent.
- Add the water, mushrooms, dill, bay leaves, cumin, and salt. Bring to a boil over high heat, then reduce the heat to low and simmer for about 1 hour to thicken the soup.
- In a mixing bowl, whisk the coconut flour into the sour cream. Stir in the lemon juice. Add this mixture to the soup and whisk until well combined, then turn off the heat.
- Poach the eggs: Bring some water to a boil in a small saucepan. Meanwhile, crack an egg into a small bowl. When the water is boiling, remove the saucepan from the heat and use a spoon to swirl the water clockwise around the pan. Slide the egg into the “whirlpool” you created in the pan. Poach for 3 to 4 minutes, until the white is set. Spoon out the egg and keep warm in a warm water bath while you repeat with the remaining eggs.
- Using an immersion blender, blend the soup to a creamy consistency. Add the vinegar and pepper and combine well.
- Divide the soup between 4 serving bowls. Serve hot with one poached egg per bowl, garnished with fresh dill.
Note
If you can’t find porcini mushrooms, feel free to substitute another type. The soup will still be delicious!
