I've been making this cauliflower soup for years and years. Generally it's great, sometimes it's not as awesome, yet I still always come back to this recipe because it's just so easy. And really, you can substitute any vegetable and still get a great soup. But I think I just hit this recipe's sweet spot.
I took a page from the white sauce recipe Eli posted last year. I added just a splash of sherry and some white pepper and it has made ALL the difference. It's so delicious. The recipe is now:
Cauliflower Soup
* Shallot or small onion, diced
* Garlic clove, finely diced
* One head of cauliflower, chopped
* Approximately 6 cups of chicken broth
* Splash of sherry
* Generous amounts of white pepper (might want to start off not so generously, and adjust on taste)
* Salt to taste
- Saute onions in a bit of olive oil until soft, but not browned
- Add garlic and stir until fragrant, do not let brown
- Add cauliflower and chicken broth. Bring to a boil, then simmer until cauliflower is super tender
- Puree as if your life depended on it. Gets rid of the gritty feeling.
(*If you're feeling naughty, which I often am, I add a pat of butter before pureeing. Just a pat is all you need to make this feel decadent. Plus I rationalize it because this is virtually a fat-free recipe anyways. A pat of butter never hurt anyone. Don't judge me.)
- Stir in the splash of sherry and white pepper
- Taste and adjust seasoning as needed.
do you use a stick thingie to puree? or do you pour into a blender?
ReplyDeleteImmersion/hand blender for sure. I think it's definitely worht the investment if you don't have one. I use it all the time.
ReplyDeleteI have a blender also, but for soups I just hate having to clean another appliance! Part of the appeal is it's one pot, one thing to get dirty.
totally. and there are cute colorful immersion blenders for like $30 at sur la table (dangerous to go into that store.... so much good stuff). im gonna make this soup next week when i can have chicken again!!! idont think it'd be as good wtih vegetable stock.
ReplyDeleteHA definitely have made it with just water in a pinch. Had to add extra salt for flavor. Veggie stock probably wouldn't be bad though!
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