Monday, April 16, 2007

Cream of Cauliflower Soup

This is a lovely little recipe. I wanted a soup that would be creamy (I always want creamy soups when it's crappy out), but not super duper rich.

This soup is mostly cauliflower with a little coriander and nutmeg added for an additional flavor element. The creaminess comes from the pureed vegetable and a little milk.

In the picture, the soup is garnished with Aleppo pepper, truly a wonderful dried chili. It's not too hot and it gives a nice chili sweetness to dishes. Get yourself some - Penzey's is a good source.

Cream of Cauliflower Soup
  • olive oil
  • 3 shallots, chopped
  • 1/4 cup dry sherry or white vermouth
  • 1 head cauliflower, cut into florets
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground nutmeg
  • 2 cups chicken broth
  • 3/4 cup milk
  • salt and pepper
In a soup pot, saute the shallots in a little olive oil until golden. Add the sherry, cauliflower, coriander and nutmeg and cook until the sherry boils off. Add the chicken broth. Cover the pot and simmer until the cauliflower is tender (about 15 minutes).

In batches in a blender, puree the cauliflower with the milk. Season to taste with salt and pepper.

Serves 2-4, makes about 4-5 cups soup

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