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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Cauliflower Soup Recipe

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This recipe for Cauliflower Soup is from Mark's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 head cauliflower

2 small onions, sliced

1 stick unsalted butter, cubed

1 bay leaf

1 cardamom pod (optional)

Kosher salt and freshly ground black pepper

4 cups water

1 tablespoon saeu-jeot (salted fermented shrimp, optional)

Olive oil, for drizzling
Directions:
Directions:
1. Chop cauliflower into rough 1-inch pieces. In a medium heavy pot over medium heat, melt half the butter. Stir in onions and sweat until translucent, about 5 minutes. Add chopped cauliflower, bay leaf and cardamom, if using, and season with salt and pepper. Sauté until spices are aromatic, 2-3 minutes.

2. Pour in enough water to just cover cauliflower. Increase heat to medium-high and simmer until all cauliflower is tender enough to be easily pierced with a fork and broth tastes good, about 20 minutes. Discard bay leaf and cardamom, if using.

3. Use a blender or food processor to purée everything in pot, adding remaining butter one piece at a time, until completely smooth. If soup is too thin, simmer to thicken. If too thick, thin with splashes of water. Season with salt and pepper.

4. Ladle soup into 4 bowls and garnish with saeu-jeot, if using, or a drizzle of olive oil.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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