Cauliflower Cream Soup

Recipe:

Ingredient Notes:

• Cauliflower. Both fresh and frozen cauliflower work well in this recipe. You can also make this soup with other flavors – for example, broccoli or mushrooms.
  Just substitute them for the cauliflower in a 1-to-1 ratio.
• Milk and cream. Instead of a mixture of milk and heavy cream, you can use half and half with 10-11% fat content. Also, if you want to give the dish a light Asian flavor, you can use coconut milk in the recipe.
• Onions. Regular yellow onions are used in this recipe. But you can substitute shallots or white onions, which have a milder flavor. You can also substitute the white part of a leek for the onions.
• Stock. I usually use chicken stock in such soups – it gives a good richness and body to a soup. Flavorful vegetable stock also works well.
  I do not recommend replacing the stock with water in this case – such a substitution will make the flavor of the soup less intense.

Garnishing options:

• Crispy bacon,
• Sunflower or pumpkin seeds,
• Toasted peanuts or hazelnuts,
• Basil, cilantro or parsley,
• Sour cream,
• Pesto,
• Chili infused oil or any green herb oil,
• Feta cheese.

Let’s start cooking.

Cut the cauliflower into medium pieces or small florets.

Bring salted water to a boil in a saucepan over high heat. When it comes to a boil, add the cauliflower and blanch for about 4-5 minutes.

Drain in a colander.

Melt the butter in a frying pan or saucepan over medium heat. Add the finely chopped onion and cook, stirring, until soft, about 5-6 minutes. Add the finely chopped garlic and cook for another half minute.

Add the flour and cook, stirring, for about a minute and a half.

Pour in the milk and cream mixture, stirring vigorously. Bring to a boil and simmer over low heat, stirring regularly, for about 5 minutes.

Bring chicken or vegetable stock to a boil in a saucepan. Remove from heat, add cauliflower and milk sauce.

Add cauliflower and milk sauce to saucepan. Blend until smooth.

Season to taste with salt. Return to heat and bring to a boil. Remove from heat and serve.

If you want a softer texture, rub the soup through a sieve.

Enjoy!