Cauliflower Soup With Crème Fraîche
By ltrodrigu
A swirl of crème fraîche makes this velvety soup, adapted from Jessica Boncutter of San Francisco's Bar Jules, a white-on-white beauty.
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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