|Nutritional Guidelines (per serving)|
This cauliflower soup recipe is a simply puréed soup that's thickened with potato and flavored with garlic, wine, and fresh herbs. It's subtle yet quite flavorful. If you love cauliflower, you'll love this cauliflower soup.
We happen to love roasted cauliflower, and making this soup with roasted cauliflower is a revelation. Simply roast the cauliflower and prepare the soup as described below, but don't sauté the roasted cauliflower along with the other ingredients. Hold it aside and add it to the soup about five minutes before the potatoes are done.
- 1 lb. fresh cauliflower, outer leaves removed
- 1 medium Russet (or other starchy) potato
- 2 tablespoons unsalted butter
- 1 medium onion, peeled and roughly chopped
- 1 clove garlic, peeled and crushed
- ½ cup dry white wine
- 1 qt. vegetable broth or stock
- Kosher salt, to taste
- Ground white pepper, to taste
- 1 tablespoons minced fresh chives
Cut cauliflower into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter. Don't worry about precision—the soup is going to be puréed anyway. We just want the pieces to be of uniform size so that they cook evenly. Reserve about a cup of smaller florets.
Peel the potato and cut it into pieces about the same size as the cauliflower.
In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat. Add the onion, garlic, and cauliflower and cook for 2 to 3 minutes or until the onion is slightly translucent, stirring more or less continuously.
Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the cauliflower and potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.
Meanwhile, heat a sauté pan with a little bit of oil and sauté the reserved cauliflower florets until they're tender. Season to taste with Kosher salt and set aside.
Remove from heat and purée in a blender, working in batches if necessary. Be careful when you blend the hot soup. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.
Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary. Add the hot cream, season to taste with Kosher salt and white pepper.
Portion the soup into individual bowls, garnish each bowl with some of the reserved cauliflower and fresh chives and serve right away.