Creamy Cauliflower Soup (by saltpepperskillet.com)
- Number of Servings: 6
Ingredients
1 head cauliflower (2 lbs or 907 grams)8 Tbsp Butter, unsalted 1 leek, white and light green parts only, halved lengthwise, sliced thin and washed throughly1 small onion, halved and sliced thinSalt & Pepper to taste4.5 - 5 cups of water1/2 tsp sherry vinegar 3 Tbsp minced fresh chives
Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; thinly slice core and reserve. Cut heaping 1 cup of ½-inch florets from head of cauliflower; set aside. Cut remaining cauliflower crosswise into ½-inch thick slices.
Melt 3 tablespoons butter in large saucepan over medium-low heat.
Add leek, onion, and 1½ teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes.
Increase heat to medium-high; add 4½ cups water, sliced core, and half of sliced cauliflower; and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes.
Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15 to 20 minutes longer.
While soup simmers, melt remaining 5 tablespoons butter in 8-inch skillet over medium heat. Add reserved florets and cook, stirring frequently, until florets are golden brown and butter is browned and imparts nutty a'roma, 6 to 8 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 small bowl and reserve for garnishing.
Process soup in blender until smooth, about 45 seconds. Rinse out pan. Return pureed soup to pan and return to simmer over medium heat, adjusting 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) and seasoning with salt to taste.
Serve, garnishing individual bowls with browned florets, drizzle of browned butter, and chives and seasoning with pepper to taste.
Notes
White wine vinegar may be substituted for the sherry vinegar. Be sure to thoroughly trim the cauliflower’s core of green leaves and leaf stems, which can be fibrous and contribute to a grainy texture in the soup.
Serving Size: 4 - 6
Number of Servings: 6
Recipe submitted by SparkPeople user BOBKATPLUS2.
Melt 3 tablespoons butter in large saucepan over medium-low heat.
Add leek, onion, and 1½ teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes.
Increase heat to medium-high; add 4½ cups water, sliced core, and half of sliced cauliflower; and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes.
Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15 to 20 minutes longer.
While soup simmers, melt remaining 5 tablespoons butter in 8-inch skillet over medium heat. Add reserved florets and cook, stirring frequently, until florets are golden brown and butter is browned and imparts nutty a'roma, 6 to 8 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 small bowl and reserve for garnishing.
Process soup in blender until smooth, about 45 seconds. Rinse out pan. Return pureed soup to pan and return to simmer over medium heat, adjusting 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) and seasoning with salt to taste.
Serve, garnishing individual bowls with browned florets, drizzle of browned butter, and chives and seasoning with pepper to taste.
Notes
White wine vinegar may be substituted for the sherry vinegar. Be sure to thoroughly trim the cauliflower’s core of green leaves and leaf stems, which can be fibrous and contribute to a grainy texture in the soup.
Serving Size: 4 - 6
Number of Servings: 6
Recipe submitted by SparkPeople user BOBKATPLUS2.
Nutritional Info Amount Per Serving
- Calories: 187.3
- Total Fat: 15.7 g
- Cholesterol: 41.3 mg
- Sodium: 157.7 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 4.3 g
- Protein: 3.5 g
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