A creamy cauliflower soup without any cream
For a creamy cauliflower soup without cream, we relied on cauliflower’s low insoluble fibre content to produce a velvety smooth purée.
To ensure that cauliflower flavour remained at the forefront, we cooked the cauliflower in seasoned water (instead of broth), skipped the spice rack entirely, and bolstered the soup with sautéed onion and leek.
We added the cauliflower to the simmering water in two stages, so that we got the grassy flavour of just-cooked cauliflower and the sweeter, nuttier flavour of long-cooked cauliflower. Finally, we fried florets in butter until both browned and used each as a richly flavoured garnish.
Creamy Cauliflower Soup
Makes 4 to 6 servings
1 head cauliflower (2 pounds) 8 tablespoons unsalted butter, cut into 8 pieces
1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 small onion, halved and sliced thin
Salt and pepper
4 1⁄2-5 cups water
1⁄2 teaspoon sherry vinegar 3 tbsp minced fresh chives
Start to finish: 1 hour 30 minutes
Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; slice core thin and reserve. Cut heaping 1 cup of 1/2inch florets from head of cauliflower; set aside. Cut remaining cauliflower crosswise into 1/2inch-thick slices.
Melt 3 tablespoons butter in large saucepan over medium-low heat. Add leek, onion, and 1 1/2 teaspoons salt. Cook, stirring often, until leek and onion are softened but not browned, about seven minutes.
Add 4 1/2 cups water, sliced core, and half of sliced cauliflower. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add remaining sliced cauliflower and simmer until cauliflower is tender and
crumbles easily, 15 to 20 minutes.
Meanwhile, melt remaining 5 tablespoons butter in 8-inch
skillet over medium heat. Add reserved florets and cook, stirring often, until florets are gold- en brown and butter is browned and has nutty aroma, six to eight minutes. Remove skillet from heat and use slotted spoon to transfer florets to small bowl. Toss florets with vinegar and season with salt to taste. Pour browned butter in skillet into separate bowl and reserve for garnishing.
Process soup in blender until smooth, about 45 seconds. Return puréed soup to clean pot, bring to brief simmer over medium heat, and adjust consistency with remaining water as needed (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred). Season with salt to taste. Serve, garnishing individual bowls with browned florets, drizzle of browned butter, chives and pepper.
Per serving: 167 calories (77 per cent from fat); 14 grams fat (9 g saturated; 1 g trans fats); 38 milligrams cholesterol; 231 mg sodium; 8 g carbohydrate; 2 g fibre; 3 g sugar; 3 g protein.