Cream of Cauliflower Soup
"This soup is creamy in texture and buttery in flavor,and it looks beautiful if you garnish the soup with homemade croutons and chives."
photo by evelinagrossberg
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 2 tablespoons olive oil
- 2 cups chopped leeks, white portion only
- 1 -2 head cauliflower, outer leaves andstalks removed and florets separated into 1-inch pieces
- 3 cups unsalted chicken stock or 3 cups vegetable stock
- 3 cups heavy cream
- 1 bay leaf
- 1⁄4 teaspoon finely ground toasted coriander seed
- salt
- fresh ground white pepper, to taste
- 1⁄4 cup snipped fresh chives
directions
- In a large soup pot over medium heat, warm the olive oil. Add the leeks and sauté, stirring constantly, until tender, about 5 minutes. Add the cauliflower and sauté for about 5 minutes. Add the stock, cream, bay leaf and coriander, bring to a simmer and reduce the heat to medium-low. Simmer, stirring occasionally, until the cauliflower is very tender, about 45 minutes. Remove the bay leaf.
- Using a stick blender, puree the soup directly in the pot until it is very smooth and creamy. Alternatively puree in blender in batches. Season with salt and white pepper. Keep the soup warm over low heat until ready to serve.
- Ladle the soup into warmed individual bowls and garnish with a pinch of chives. Serve immediately.
- For Vegetarian option use Vegetable Broth.
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Reviews
-
Thank you for this great recipe. It was easy and turned out well for me. I did add 1/3 of a cup of flour to thicken the soup. This is the second time I've made this soup. The only thing is I wish it had a stronger cauliflower flavor. I will try getting organic cauliflower next time. I did a search for cauliflower flavored seasoning and didn't find anything. <br/><br/>Thank you again,<br/>timoo7 -
Thank you so much for the delicious soup! I changed it just a little to suit ingredients at hand...used a golden cauliflower from the Farmers Market. 4 cups of vegetable broth and 2 cups of half-and-half. It was still plenty rich and a wonderful texture. The homemade croutons and chopped chives are great garnishes for this that add texture and flavor. I will definitely make this again. Thanks for sharing your recipe. -
10/08/2010 I printed this recipe, went into my yard and picked my last cauliflower, and I made this soup. My wife loved it and so did I. It was sooo good. I can't wait untill next year to grow cauliflower again. fresh grown cauliflower and fresh homemade soup on a cool fall day, now that is living. -
YUMMY!!! I followed the instructions except for where I cooked it, and what cream I used. I did my onions on the stove, the poured them into my crock pot and cooked on low all day with all the other ingredients. Had to add a little salt for flavor, I did NOT use the coriander as I was out of it, but it didn't need it. I only used 1 head of cauliflower, only florets. OH, didn't use leeks, I used 2 cups chopped sweet onions. I pureed it a bit in my blender, but it had a better consistency with out pureeing. The cauliflower just melts in your mouth. Everyone was so surprised a cauliflower soup could taste so good. THANK YOU! I have a friend from Poland that made a soup like this and it was heaven. This wasn't the same, but very similar.
RECIPE SUBMITTED BY
I am Polish/ German so I mostly cook european dishes. By living in Canada I have become fimiliar with few of their recipies and I am currently learning to cook Cajun dishes.
I have recently become a vegan, so I am trying to learn a lot new dishes.
