Cauliflower soup is a rich and creamy dish made primarily of pureed cauliflower. The word cauliflower is derived from the Italian cavolfiore meaning “cabbage flower.” The vegetable is thought to have originated in Cyprus; however, it has been eaten throughout history in many different regions. Cauliflower was a staple of diets as early as the 12th and 13th centuries. It was commonly served in the court of Louis XIV of France where cauliflower soup is known as crème du Barry. It is named after Madame Jeanne Bécu, Comtesse du Barry, the last mistress of King Louis XV. In addition to making a tasty soup, cauliflower also can be pickled, steamed, roasted, grilled, boiled, fried, or eaten raw.
Recipe Servings: 6
Ingredients
- 2 Tbsp grape seed oil (olive oil can be substituted)
- 2 garlic cloves, minced
- 2 cups sliced leeks, white parts only (diced yellow onion can be substituted)
- 1 tsp sea salt, divided and more to taste
- 1 large cauliflower, roughly chopped
- 7 cups vegetable broth
- ¼ cup slivered almonds, blanched
- 3 Tbsp chives, chopped
Directions
- Heat the oil in a large saucepan set over medium heat.
- Add the garlic, leeks, and ¼ teaspoon of salt and sauté for about 3 minutes, until the vegetables are soft.
- Add the cauliflower and sauté for 1 minute.
- Add the vegetable broth, increase the heat to high, and bring just to a boil.
- Reduce heat to a simmer and cook for 20–30 minutes, until the cauliflower is tender.
- Remove the saucepan from the heat and allow the soup to cool slightly before stirring in the nuts.
- Pour the soup into a blender, working in batches, and blend for about 1 minute, until smooth and creamy.
- Return the soup to the saucepan and warm it over low heat.
- Season with additional salt to taste.
- Ladle the soup into bowls and garnish with chives.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.