We made this outrageously delicious creamy cauliflower soup tonight. Debbie said it was an America’s Test Kitchen recipe[1].
There’s no cream at all in it, but there is lots of butter. I’ve never been a huge fan of browned butter, but the little drizzle of it in this soup takes the dish way over the top.
Plenty for 2, with leftovers for lunch tomorrow
1 head cauliflower
5 tablespoons butter
1 leek, white and light green parts only, halved lengthwise, sliced thin, and rinsed
1 small onion, halved and sliced thin[2].
Salt and pepper
5 cups water
1/2 teaspoon sherry vinegar or white wine vinegar or balsamic vinegar
3 tablespoons minced fresh chives (if you happen to have fresh chives, otherwise don’t worry about it)
Trim any leaves off the cauliflower. Save about a cup of the tiny florets from the top and slice the rest up in about 1/2 inch thick slices.
Melt 2 tablespoons of the butter in a large saucepan or stockpot over medium-low heat. Add the leek, onion, and 1/2 teaspoon salt; cook until the leek and onion are softened but not browned.
Add the 5 cups of water and the sliced cauliflower; bring to a boil and then reduce heat and simmer gently until the cauliflower is tender and crumbles easily – 20 to 30 minutes.
While the soup simmers, melt remaining butter in a skillet over medium heat. Add the cauliflower florets and cook, stirring frequently, until the florets are golden brown and the butter is browned.
Remove from heat and use a slotted spoon to transfer the florets to a small bowl.
Toss the florets with vinegar and season with salt to taste.
Save the browned butter.
Process the soup in a blender until smooth.
Return pureed soup to the pan (rinsing clean if needed) and return to simmer over medium heat.
The soup should be smooth and velvety.
Season with salt and pepper to taste.
Spoon into bowls, take a spoonful of the browned butter and drizzle it over the bowl.
Garnish with a few of the browned florets.
Eat
Repeat.
1. I don’t know about that. The recipe just showed up in my inbox with a note, “this is what we’re having for supper tonight.” Maybe I should pay more attention.
2. Don’t you hate recipes that say “1 small onion” or “1 onion”? The onions we buy can vary easily 3 or 4 times in size. Why wouldn’t you, if you’re writing a recipe, say “1/2 cup of chopped onions”?[3]
3. About half a cup of chopped onions is what you need for this recipe.
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