Creamy Cauliflower Soup Sans Cream (Dorie Greenspan)
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 large onions, coarsely chopped, Vidalia, Spanish, or yellow (about 3/4 pound)
- 2 garlic cloves, split, germ removed, and thinly sliced
- 3 celery, stalks trimmed and thinly sliced
- 2 thyme, sprigs leaves only
- salt and fresh ground white pepper
- 1 head cauliflower, leaves removed, broken into florets (discard the tough core)
- 6 cups vegetable broth or 6 cups chicken broth
directions
- Put the olive oil and butter in a large Dutch oven or soup pot and warm over low heat. When the butter is melted, add the onions, garlic, celery, thyme, ½ teaspoon salt, and a few grinds of white pepper. Stir until all the ingredients glisten with oil and butter, then cover the pot and cook slowly, stirring often, for 20 minutes.
- Toss the cauliflower into the pot and pour in the broth. Bring to a boil, reduce the heat so that the broth simmers gently, and cook, uncovered, for another 20 minutes, or until the cauliflower is very soft.
- Puree the soup in batches in a blender or food processor; or use an immersion blender. This soup is best when it is very smooth, so if you think it needs it, push it through a strainer. (If you’ve used a standard blender, this shouldn’t be necessary.) Taste for salt and pepper. Serve plain or garnished with the topping of your choice.
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