I made cream of cauliflower soup last night with no intention of writing about it. I didn’t think I had anything to say that would be different from what I said about
carrot soup. I cooked the soup and ladled it into a bowl and it was so gorgeous that it stopped me in my tracks. Then I ran upstairs to grab my camera. Unfortunately, the photo doesn’t come close to doing it justice. It did, however, taste as good as it looked.
Cream of Cauliflower Soup (six servings) - 1 tbsp. olive oil
- 1 onion, chopped
- ½ tsp. nutmeg
- 1 ½ tsp. paprika
- 3 lbs. cauliflower, cut into florets
- 5 cups chicken stock
- 1 cup cream
- Heat the olive oil in a soup pot. Add the onions and sauté until softened, about 10 minutes. Add the nutmeg, paprika, and cauliflower and sauté 3-5 minutes.
- Add the chicken stock. Increase heat to medium-high and bring to a boil. Then reduce the heat to low and simmer, uncovered, stirring occasionally, until the cauliflower is tender, about 20 minutes.
- Purée the cauliflower and stock in a blender then return to the soup pot. Add the cream and gently heat on low.
I made cream of cauliflower soup last night with no intention of writing about it. I didn’t think I had anything to say that would be different from what I said about carrot soup. I cooked the soup and ladled it into a bowl and it was so gorgeous that it stopped me in my tracks. Then I ran upstairs to grab my camera. Unfortunately, the photo doesn’t come close to doing it justice. It did, however, taste as good as it looked. 
Ok, I can see I'm going to be a regular commenter here! First, that looks beautiful. I'm definitely going to try and make it!
ReplyDeleteSecond, I made a similar soup, but used one of the hybrid cauliflowers--the bright orange/yellow one, and added saffron during the last few minutes of simmering before the puree stage.
Because I made it for a dinner party and was feeling all fancy, I added a dollop of creme fraiche, snipped chives, and drizzled with truffle oil prior to serving.