Quick cauliflower soup for two

I have been on a big available-in-winter vegetable kick lately, craving things like brussels sprouts, broccoli, parsnips, etc. I love, love love cauliflower, and brought home a big head of it last weekend to make soup out of. The recipe came from the Williams-Sonoma Soups cookbook, which I received as a wedding gift together with the soup bowls I completely forgot to pull out the other night (oops!), but I simplified it a little since it called for spices I didn’t have on hand. Very quick and easy though:
Sauté a thinly sliced onion in olive oil for a couple minutes, until it starts to brown, add a few cloves of minced garlic, sauté those for a minute, add in a head of cauliflower (cut into florets, leave in any stem that is tender (peel it)) and 4 cups of stock, bring to a simmer and cook 15 minutes or so until the cauliflower is tender. Puree in a blender or with an immersion blender. Stir in one cup of sharp cheddar cheese; season to taste.

Yum. I love how cauliflower, once it’s pureed on its own or in soup, could almost pass for potatoes but it has a little bit of a more intriguing flavor to it. You couldn’t really taste the cheese, but it added substance and depth to the soup, and thickened it a little. We ate huge bowls for dinner with a few slices of toasted sourdough to dunk in it, and then wolfed the leftovers yesterday. No photos, because this was very white-on-white; not much to see. I would make it for a dinner party first course (it’s really quite elegant), garnished with a little something to make it stand out. I also have another recipe, similar but without cheddar and with pecorino curls and some truffle oil on top, that is much dressier.

Next up: Experiments with parsnips and turnips, both of which are languishing in the veggie drawer right now.

3 thoughts on “Quick cauliflower soup for two”

  1. Cauliflower soup is one of those strange dishes that tastes far nicer than it sounds.

    My wife (being a vegetarian) makes it on occasion but not often enough as far as I am concerned. Perhaps I’ll leave the browser open on this page and hopefully she’ll take the hint 😉

  2. Yum. That made me so hungry. And the cheese sounds great. I’m right now cooking macaroni and cheese. Do you think turnips would work? I just bought some and I love them with butter and pepper!

  3. Ooh, I didn’t mean to experiment with turnips in this soup; just in general. I haven’t ever cooked them! I did make this soup a couple more times, including once that I haven’t written about yet–I made this same version, but with Broccoflower (a cross between broccoli and cauliflower) and only a sprinkle of cheese. It wasn’t as bright green as I hoped, but it had a nice flavor.

    Now you’ve got me thinking about turnip soup. After all, potatoes work, and turnips are a root vegetable, though not as starchy as potatoes….. Hmm.

    Thanks for dropping by!

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