Cauliflower is one of those versatile vegetable that shines in many forms. One sure favorite is this creamy cauliflower soup, made with just a handful of ingredients in less than an hour. Cooking the cauliflower in a combination of milk and stock gives it both aromatic overtones and a sturdy, creamy base. This soup starts with butter; you can use olive oil if you prefer, but the flavor is much, much better with butter.
Here's a secret for pureed vegetable soups: Add one small peeled potato to the pot. When you blend the soup smooth, the potato lends both body and creaminess to the finished product. It's a great way to cut down on, or eliminate entirely, the cream in cream soups.
Where to find it: The farmer's markets in Los Angeles have big, creamy-white heads of cauliflower in the early fall. Cauliflower is also often available in the produce sections of the 99 Cents Only stores throughout southern California.
More soup: Lettuce soup with tarragon * Classic chicken matzo ball soup * Carrot sweet potato soup * Yin-yang roasted pepper soup * Carrot soup with Thai flavors
Creamy cauliflower soup
- 1 large head of cauliflower
- 1 onion, chopped
- 3 Tbsp butter
- 1 small potato, peeled and diced
- 2 cups chicken or vegetable stock
- 3 cups milk
- Salt and pepper to taste
Cut the cauliflower into florets. Peel the tough outer skin off the stem, then chop the remaining inner stem into small pieces.
In a large pot over medium heat, melt the butter and saute the onion 4-5 minutes or until it turns translucent - don't let it brown. Add the cauliflower, potato, stock and milk and bring to a gentle simmer. Turn down the heat and simmer the soup, covered, until the vegetables are very soft, about 30 minutes. Puree with an immersion blender in the pot until very smooth (or transfer to a countertop blender, being careful not to burn yourself). Season with salt and pepper and serve immediately.
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