My Recipe Box

cauliflower soup

By blubarry, member

Posted: October 17th, 2012

This recipe was made with the Recipe Maker to create a custom soup with your choice of vegetables, seasonings, and garnishes. Created Using: Creamy Vegetable Soup
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2 Tbs. unsalted butter
1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)
1/2 cup thinly sliced carrots (peel, halve or quarter lengthwise, then slice crosswise)
1/2 cup medium-diced onions
Kosher salt
1 tsp. crushed fennel seed
2 lb. cauliflower, trimmed, cored, and coarsely chopped
5 cups vegetable broth, preferably homemade OR 2-1/2 cups lower-salt chicken broth diluted with 2-1/2 cups water
3 Tbs. white wine
1/4 cup heavy cream
1-1/2 tsp. cider vinegar
freshly ground black pepper

In a 4- to 5-quart saucepan or Dutch oven, heat the butter over medium-low heat. When hot, add the celery, carrots, and onions and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the fennel seed.

Add the cauliflower, broth, and wine, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the cream and 1/2 tsp. of the vinegar. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or vinegar as needed.

Ladle the soup into 8 bowls and serve.

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