tchen
Low-Fat, Low-Carb Creamy White Soup Yield 12
By Naomi Nachman
This soup is a riff on Vichyssoise, a French potato leek soup served cold but is delicious hot as well.
Ingredients
◦ 3 onions, sliced into ½ moon rings ◦ 2 teaspoon olive oil ◦ 1 teaspoon salt ◦ 2 cans chickpeas, drained ◦ 2 packages 32 oz. frozen cauliflower ◦ 2 tablespoon kosher salt ◦ Water/broth ◦ Chopped chives
Preparation
In a medium/large sauté pan, heat oil and sauté onions and 1 teaspoon salt until translucent. Add chickpeas and cauliflower. Add water or broth up third-quarters of the pan so vegetables are sticking out on the top. Bring to boil, then simmer 1-1/2 hours on low. Use an immersion blender and blend till very smooth. Garnish with fresh chives.
Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.
JUNE 23, 2022 | The Jewish Home
In The K
91
