No Cream Cauliflower

incautiously Click here to view recipe.

Cauliflower is my friend and one of my “go to” vegetables – I prepare something cauliflower centric at least once a week.  When I saw a similar recipe to what is here in the http://sarajohnson-art.co.uk/FORUM New York Times Food section, I put it in my “to make” folder.  No cream but it tastes creamy!  I loved it and will make it again time and again.

I didn’t add fresh rosemary to the olive oil – to me, rosemary has such an overpowering flavor.  BUT I might  infush the olive oil with a little saffron next time to liven up the color and drizzle on top at when serving. This was a hit with the adults and kids in our family!  Make it this winter before you move on to summer vegetables.  You won’t regret it.

No-Cream Cauliflower Soup

Serves 6

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Ingredients
  • 2 Tbsp fruity extra virgin olive oil – I use the oil I brought back from Tuscany
  • 1 medium yellow onion, skinned and diced ½ inch
  • 2 cloves garlic, minced
  • 1 quart chicken broth (Better Than Bouillon but I make it a little more dilute than suggested on the jar)
  • 2 ½ lbs cauliflower, cored and broken into 1 ½ inch florets
  • 1 tsp sea salt
  • 1 tsp fresh ground black pepper
  • Juice of one lemon
  • Wedges of lemon to serve
  • Good olive oil to drizzle on top for serving
Instructions

In a heavy soup pot or Dutch oven, heat two tablespoons of olive oil over medium low.  Add the onion and slowly cook until tender – about 6-8 minutes.  Add the garlic and cook a half minute, being sure the garlic does not burn.

Add the stock, cauliflower, salt and pepper and bring to a boil.  Lower the heat, cover and cook for 20 minutes until the cauliflower is very tender.

Remove from the heat and reserve a few cooked pieces of cauliflower for serving. 

I usually blend the soup with an immersion blender right in the stock pot.  Transferring it to a blender is too much effort and mess!  The soup thickens as it cools.  Taste and season with additional salt/pepper.  

Serve hot, swirling a bit of olive oil on top and a piece or two of cooked cauliflower that you reserved.  I pass lemon wedges and accompany this with a nice salad and rustic bruschetta.  Cauliflower soup keeps in the refrigerator, covered, for a week.  

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