Cauliflower Soup (Creamy)

America's Test Kitchen
Photo by Joyce F.
Adapted from allrecipes.com
Cauliflower Soup
Adapted from allrecipes.com
Cauliflower Soup
Cauliflower Soup (Creamy)
Adapted from allrecipes.com
Cauliflower Soup
Cauliflower Soup (Creamy)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

Ingredients

  • 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

Directions

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. For garnish: 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.

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