Cauliflower Soup (Creamy)
America's Test Kitchen
- 1 head of cauliflower
- 3 tbs butter
- 5 tbs butter, separate
- 1 leek, thinly sliced and washed
- some chives (optional)
- 1 small onion thinly sliced
- 1 1/2 tsp salt
- 1/2 tsp sherry or wine vinegar
- 4 1/2 cups water
Adapted from allrecipes.com
Cut up 1 cup reserved small cauliflower florets. Slice the rest of the cauliflower head into 1/2 inch slices.
Melt butter and add leek and onion and salt.
Cook over medium low heat until soft but not brown (about 7 minutes). Add water and half of sliced cauliflower mixture to pot. Bring to a simmer and cook for about 15 minutes then add remainder of cauliflower and cook for another 15 minutes until tender.
Melt 5 tbs butter in small pan and add florets and cook for about 7 minutes til cauliflower turns brown. Remove cauliflower with slotted spoon from pan. Add brown butter to a separate bowl. Add vinegar to florets and pinch of salt.
Transfer cauliflower mixture to a blender with top insert removed for steam to escape. Put kitchen towel over hole before blending. Give a couple of pulses first to get blender working and then blend/puree.
Add soup to pan and add water as needed. Season to taste with salt.
Serve with fried cauliflower pieces, chives and brown butter drizzle over top.