Creamy Cauliflower Soup

Creamy Cauliflower Soup is a delightful recipe that achieves a velvety-smooth texture without the use of cream, allowing the delicate and nutty flavors of cauliflower to shine through. This soup embraces the natural richness of cauliflower, relying on its low insoluble fiber content to create a luscious puree. The addition of sautéed leek and onion enhances the flavor profile, while water, rather than broth, serves as the base to maintain the cauliflower’s prominence. To further elevate the dish, browned cauliflower florets are used as a flavorful garnish, and a drizzle of browned butter adds a nutty aroma. This recipe offers a simple yet elegant cauliflower soup that’s perfect for any occasion.

SERVES 4 TO 6

INGREDIENTS:

• 1 head cauliflower (2 pounds)
• 8 tablespoons unsalted butter, cut into 8 pieces
• 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
• 1 small onion, halved and sliced thin
• Salt and pepper
• 4½–5 cups water
• ½ teaspoon sherry vinegar
• 3 tablespoons minced fresh chives

INSTRUCTIONS:

1. Pull off the outer leaves of the cauliflower and trim the stem. Use a paring knife to cut around the core to remove it; thinly slice the core and set it aside. Cut heaping 1 cup of ½-inch florets from the head of cauliflower and set them aside. Cut the remaining cauliflower crosswise into ½-inch-thick slices.
2. In a large saucepan over medium-low heat, melt 3 tablespoons of butter. Add the leek, onion, and 1½ teaspoons of salt. Cook, stirring often, until the leek and onion are softened but not browned, which should take about 7 minutes.
3. Add 4½ cups of water, the sliced core, and half of the sliced cauliflower. Increase the heat to medium-high and bring it to a simmer. Reduce the heat to medium-low and gently simmer for 15 minutes. Add the remaining sliced cauliflower and continue simmering until the cauliflower is tender and crumbles easily, about 15 to 20 minutes.
4. In an 8-inch skillet over medium heat, melt the remaining 5 tablespoons of butter. Add the reserved florets and cook, stirring often, until they are golden brown and the butter has a nutty aroma, approximately 6 to 8 minutes. Remove the skillet from heat and use a slotted spoon to transfer the florets to a small bowl. Toss the florets with sherry vinegar and season with salt to taste. Pour the browned butter from the skillet into a separate bowl and reserve it for garnishing.
5. Process the soup in a blender until it becomes smooth, which should take about 45 seconds. Return the pureed soup to a clean pot and bring it to a brief simmer over medium heat. Adjust the consistency with the remaining water as needed – the soup should have a thick, velvety texture but be thin enough to settle with a flat surface after being stirred. Season with salt to taste.
6. To serve, garnish individual bowls of soup with the browned florets, a drizzle of the reserved browned butter, minced chives, and pepper.

VARIATION: CURRIED CAULIFLOWER SOUP

For a delightful variation, prepare Curried Cauliflower Soup by stirring 1½ tablespoons of grated fresh ginger and 1 tablespoon of curry powder into the vegetables before adding water to the saucepan. Cook until fragrant, about 30 seconds. Substitute ½ teaspoon of lime juice for sherry vinegar, and 2 scallions, sliced thinly on the bias, for chives. Stir ½ cup of canned coconut milk and 1 tablespoon of lime juice into the pureed soup before serving, providing a delightful and exotic twist to the classic cauliflower soup.