Basic Vegetable Cream Soup

By á-174942

Ingredients

• 1 pound cauliflower
• 1 1/2 pounds broccoli (or one of the suggestions in the comments below)
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves minced
• 10 cups chicken stock
• 1 teaspoon salt
• 1 tablespoon Dijon mustard
• 1 teaspoon dried tarragon leaves (or herb of your choice)
• Sea salt to taste
• Freshly-ground black pepper to taste
• Heavy cream (optional)

Details

Servings 12

Preparation

Step 1

Trim the broccoli and cauliflower and chop coarsely. The core of the cauliflower and the broccoli should be used too. Save a few tiny florets of broccoli to add later.

In a large pot, heat the oil over medium heat. Add the garlic and sizzle until it smells fragrant. Add the broccoli, cauliflower, stock and salt. Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.

Puree in batches in a food processor or blender -- a blender works best for this -- with the mustard and tarragon add the broccoli florets and season to taste. Thin with stock or water if the soup is too thick. Add the cream if desired.

This recipe yields about 12 cups.

The dairy is optional and not included in the count.
Total Calories: 566
Fat: 31 grams
Carbs: 63 grams
Fiber: 33 grams
Protein: 31 grams

Other vegetables can replace the cauliflower: asparagus, spinach, red bell peppers, tomatoes or more cauliflower. I once made it with red Swiss chard stalks and it was delicious! If you use a fibrous vegetable like asparagus, strain the soup through a sieve after pureeing.

There are many options for garnishing -- bacon bits, chunks of chicken, ham, sour cream, crispy prosciutto or pancetta, smoked salmon or a sprinkling of cheese. Blue cheese is great with plain cauliflower and smoked salmon is elegant on asparagus.