Cauliflower Vanilla Soup

"A simple, rich, delicious soup!"
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:




  • Break the cauliflower into small florets.
  • In a large saucepan over medium heat, add the stock and bring it to a simmer.
  • Add the cauliflower, sliced onion, and garlic.
  • Split the vanilla pod and scrape out the seeds, adding them to the contents of the saucepan.
  • (You can discard the empty pod, if you like, but you can also cut it into pieces and put it into an airtight jar of sugar and let sit for three weeks to make vanilla sugar).
  • Simmer the soup for 15 minutes or until cauliflower is tender.
  • Remove from heat and stir in the heavy cream, then add salt and pepper to taste.
  • Pour the mixture into a blender, in batches if necessary, and whir until smooth or to desired texture.
  • Serve immediately with good crusty bread.
  • Also good garnished with a shaving of Parmesan or Asiago.

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  1. So delicious! This has such a delicate flavor. This would be wonderful for a first course for a holiday dinner party, since it has an elegant taste. The best part is that it's simple enough for everyday! I used white onion instead of red, otherwise, I followed the recipe exactly....I even sprinkled fresh asagio on top as you suggested. My oldest son commented that it looked like melted vanilla ice cream becuse of the vanilla bean flecks in it! Wonderful recipe! Thanx for sharing. We will have this often.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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