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Cauliflower Soup With Crème Fraîche

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A swirl of crème fraîche makes this velvety soup, adapted from Jessica Boncutter of San Francisco's Bar Jules, a white-on-white beauty.

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Rate this recipe 4.3/5 (3 Votes)

Ingredients

  • 6 tablespoons butter
  • 1 1/2 cups thinly sliced yellow onions
  • 1 cup thinly sliced celery
  • 1 tablespoon toasted, ground coriander
  • 5 cups chopped cauliflower
  • 5 cups vegetable or chicken broth
  • Crème fraîche, for garnish

Details

Adapted from online.wsj.com

Preparation

Step 1

In a deep, wide pot over low heat, melt butter. Stir in onions and celery. Cook until onions are very soft, 15-20 minutes. Stir in ground coriander and cauliflower. Increase heat to medium-low and stew, stirring often, until cauliflower almost breaks down, about 40 minutes.

In a saucepan, warm vegetable or chicken broth. Add broth to cauliflower mixture, increase heat to high and bring to a boil. Reduce heat and simmer 5 minutes.

In a blender, purée soup in batches until smooth. Return soup to pot and bring to a boil. Turn off heat. Garnish with crème fraîche.

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