If you have a farmer’s market near you, a noticeable change in the baskets will be seen: asparagus have given away to artichokes, beans to leeks, peppers to cauliflower.
I am sharing a recipe for a creamy cauliflower soup – it’s easy, it’s delicious. The great thing about most soups are that one has to dump all the ingredients in a pot, add stock and simmer until tender. A blender or stick blender will puree the soup for you.
Serve on its own with some crusty bread or a sandwich and you have a nice meal.
Cream of Cauliflower Soup
Course: AppetizersDifficulty: Easy8
servings15
minutes50
minutesIngredients
2 Tbsp. extra virgin olive oil
2 chops chopped onions
4 cloves of garlic, smashed
1 head of cauliflower, cut into florets
2 large potatoes, peeled and roughly chopped
3 bay leaves
5 sprigs of fresh thyme
approx. 6 cups of chicken or vegetable stock
1 cup cream (your choice of how much fat)
1 cup of grated cheese (I use smoked gouda)
salt and pepper to taste
- Garnishes
microgreens
crispy onions (store bought packet)
pomegranate seeds
Directions
- Into a large pot, add your olive oil, onions and garlic and turn heat to medium. Add your cauliflower, potatoes, bay leaves, thyme and stock (the amount of stock should just cover everything.
- Bring up to a boil and then reduce heat to simmer for 45 minutes (covered).
- At this point, insert a knife to ensure cauliflower and potatoes are fork-tender (if not simmer another 10 minutes).
- Remove the thyme and bay leaves and puree the soup (I used a stick blender). Add the cream and grated cheese and stir until combined. Add salt and pepper to taste.
