"Creamless" Creamy Cauliflower Soup

By Foodiewife

This soup recipe comes from "Cook's Illustrated". When I first watched the video on how to make this, I was skeptical that a cauliflower soup that is made only with water would have much flavor. Well, it does! The cauliflower "croutons", cooked in browned butter with a kick of sherry vinegar adds just the right amount of acidity and crunch. This is a quick recipe, that I love so much that I've made it several times. Please visit my food blog "A Feast for the Eyes" to see how I made this.

Ingredients

• 1 head cauliflower (2-pounds)
• 8 tablespoons unsalted butter, cut into 8 pieces
• 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
• 1 small onion, halved and sliced thin
• Salt and pepper
• 4 1/2 to 5 cups water
• 1/2 teaspoon sherry vinegar
• 3 tablespoons fresh chives, minced

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from afeastfortheeyes.net

Preparation

Step 1

Notes: White wine vinegar may be substituted for the sherry vinegar. Be sure to thoroughly trim the cauliflower’s core of green leaves and leaf stems, which can be fibrous and contribute to a grainy texture in the soup.

Pull off outer leaves of cauliflower and trim stem.

Using paring knife, cut around core to remove; thinly slice core and reserve.

Cut heaping 1 cup of 1/2-inch florets from head of cauliflower; set aside. Cut remaining cauliflower crosswise into 1/2-inch thick slices.

Melt 3 tablespoons butter in large saucepan over medium-low heat. Add leek, onion, and 1 1/2 teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes.

Increase heat to medium-high; add 4 1/2 cups water, sliced core, and half of sliced cauliflower; and bring to simmer.

Reduce heat to medium-low and simmer gently for 15 minutes.

Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15 to 20 minutes longer.

While soup simmers, melt remaining 5 tablespoons butter in 8-inch skillet over medium heat. Add reserved florets and cook, stirring frequently, until florets are golden brown and butter is browned and imparts nutty aroma, 6 to 8 minutes.

Remove skillet from heat and use slotted spoon to transfer florets to small bowl. Toss florets with vinegar and season with salt to taste. Pour browned butter in skillet into small bowl and reserve for garnishing.

Process soup in blender until smooth, about 45 seconds.

Rinse out pan. Return pureed soup to pan and return to simmer over medium heat, adjusting consistency with remaining water as needed (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred) and seasoning with salt to taste.

Serve, garnishing individual bowls with browned florets, drizzle of browned butter, and chives and seasoning with pepper to taste.