1 pound cauliflower, sliced thin reserving 1 cup of flowerets for garnish
2 onions, sliced
1/2 stick (1/4 cup) plus 1 tablespoon unsalted butter
3 cups canned chicken broth plus additional broth if desired
2 teaspoon fresh lemon juice
2 plum tomatoes, peeled, seeded and chopped
option – Cayenne pepper spiced to taste
In a small saucepan of boiling salted water blanch the reserved 1 cup cauliflower flowerets for 3 minutes and drain them. In a large saucepan cook the onions in 1/2 stick of butter over low heat, stirring, until they are softened. Add the caraway seeds, 3 cups of broth, and the sliced uncooked cauliflower, bring the liquid to a boil, and cook the mixture, covered, over moderately low heat, stirring occasionally, for 20 minutes, or until the cauliflower is tender. In a blender purée the mixture in batches, returning the purée to the large saucepan, and add the lemon juice and salt and pepper to taste. The soup may be made 1 day ahead and kept covered and chilled. Heat the soup over moderately low heat, stirring, until it is hot and thin it with additional broth if desired.
In a small skillet cook the tomato in the remaining 1 tablespoon butter over moderately low heat, stirring, for 5 minutes and add salt and pepper to taste. Garnish the soup with the tomato, the flowerets, and the parsley. Makes about 5 cups serving 4.