Servings: eight.
If you can find it, use orange cauliflower; it won’t change the soup’s flavor but will give it a lovely golden color.
Bring 6 cups water to a boil in a 4-quart pot over high heat. Add 1 tsp. salt, then add the cauliflower and boil until very tender, 10 to 12 minutes. Drain the cauliflower in a colander set over a large bowl to catch the cooking liquid and let the cauliflower cool slightly.
Working in 2 batches, purée each batch of cauliflower with 2 cups of the cooking liquid and 2 Tbs. of the butter in a blender until very smooth. Season to taste with salt. (The soup can be made up to 4 hours ahead.)
In a small bowl, combine the almonds, peppers, oil, mint, garlic, and pepper flakes Season to taste with salt and pepper. (The relish can be made up to 1 hour ahead.)
When ready to serve, gently reheat the soup over medium-low heat. Garnish each serving with a spoonful of the almond relish.
Really disappointing for a Fine Cooking recipe. Beyond bland. Basically it is cauliflower cooked in water. No taste. The only thing that sort of saved this was the relish. I will look for a different cauliflower soup recipe and use the relish with that.
This was bland - REALLY bland.
extremely easy and very tasty for the calories. So creamy, it's hard to believe there's no dairy in the recipe. For the leftovers, I added grated sharp cheddar for a different taste. I will definitely make again.
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