Cauliflower soup is a hearty and pleasant texture. The delicate taste of puréed cabbage is set off by various additives, giving the dish various nuances of taste and one or another degree of spice and pungency.
Simple Creamy Cauliflower Soup
Delicate, thick and creamy cauliflower soup is served with crispy croutons that accentuate its silky texture. You will need:
- 1 head of cauliflower;
- 3 tablespoons of butter;
- 1 head of onion;
- ½ teaspoon of finely ground salt;
- 2 cloves of garlic;
- 2 cups of chicken or vegetable broth;
- ¼ teaspoon of white pepper;
- a pinch of nutmeg;
- 2 cups of cream with a fat content of 10 to 20%;
- 2 tablespoons of chopped parsley;
- croutons for garnish.
Peel the onions and garlic. Chop the onion into small cubes, chop the garlic. In a large soup casserole over medium heat, melt 1 tablespoon unsalted butter, sauté the onions until translucent, then add the garlic and cook for 1 minute. Rinse the head of cabbage, dry and disassemble into inflorescences. Place in a saucepan and cook, stirring occasionally for about 3 minutes.
When you take the cabbage apart into the buds, try to keep them the same size, this will allow them to cook at the same time.
Pour in the broth, bring to a boil and simmer the soup until the cabbage is tender. Purée in a food processor or directly in a saucepan with a hand processor. Season with salt, pepper and nutmeg, pour in the cream and heat the soup. Add butter and parsley, add croutons and serve.
Cauliflower Soup with Curry and Pepper Purée
For a spicier, spicier meal, make cauliflower curry soup. Take:
- 1 head of cauliflower;
- 1 head of onion;
- 4 tablespoons of olive oil;
- 2 cups of orange juice;
1 tablespoon curry powder
- 1 cup of chicken broth;
- 1 red bell pepper;
- ½ glass of tomato juice;
- salt and pepper.
You can use a different color of pepper, but red makes a nice bright accent.
Preheat oven to 180C. Disassemble the head of cauliflower into inflorescences. Peel and cut onions into small cubes, place in a roasting pan with cabbage, season with two tablespoons of oil, salt and pepper and mix well. Bake for 30 minutes until light caramel color. Transfer to a saucepan and pour in orange juice, broth, curry powder. Bring to a boil, reduce heat, and cook for another 15 minutes. Purée with a hand blender or food processor.
Remove the stem, bridge and seeds from the pepper. Cut the peppers into strips, place in a saucepan, pour in the tomato juice, add 2 tablespoons of olive oil, pepper and salt, and cook until the peppers are tender. Puree with a blender. Divide the cauliflower soup into bowls and garnish each with a few scoops of puréed peppers.
