Cauliflower has transcended its humble roots to become one of the most versatile and celebrated vegetables in the culinary world. Its ability to adopt flavors and textures has made it a favorite among chefs and home cooks. Today, we're diving into a classic yet ever-so-delightful dish—Creamy Cauliflower Soup.
Historical Background
Cauliflower soup traces its origins back to the basic broths of medieval times when combining vegetables, broth, and herbs was a common method to create hearty meals for every class. Over the centuries, as cooking methods evolved and cream became a more common kitchen staple, the creamy versions of these vegetable soups gained popularity, especially in European cuisine.
Recipe Benefits
This Creamy Cauliflower Soup recipe is comforting on a chilly day and packs a nutritional punch. Cauliflower is known for its high fiber content, which aids digestion and enhances feelings of fullness. Additionally, it's a great source of antioxidants and vitamins such as vitamins C and K.
Cultural Significance
In many cultures, creamy soups symbolize comfort and hospitality. They are often served during gatherings or with family meals because they are nourishing and comforting. With its smooth texture and warming properties, this cauliflower soup is a perfect example of simple ingredients, creating a sophisticated and universally appealing dish.
The Recipe
Ingredients
- 1 large head cauliflower (about 2 lbs), cut into bite-size florets
- 3 Tbsp. extra-virgin olive oil, divided
- Fine sea salt
- 1 medium red onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (32 oz) vegetable broth
- 2 Tbsp. unsalted butter
- 1 Tbsp. fresh lemon juice, or more if needed
- 1⁄4 tsp. ground nutmeg
- For garnish: 2 Tbsp. Finely chopped fresh flat-leaf parsley, chives and green onions
Directions
Step 1: Preheat the oven to 425 ° F. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
Step 2: On the baking sheet, toss the cauliflower with 2 Tbsp. of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25-35 minutes, tossing halfway.
Step 3: Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 Tbsp. Olive oil over medium heat. Add the onion and 1⁄4 tsp. Salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5-7 minutes.
Step 4: Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
Step 5: Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then, transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes to give the flavors time to meld.
Step 6: Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line, or the soup could overflow!)
Step 7: Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt to taste. Add a little more lemon juice if it needs more zing. Blend again.
Step 8: Top individual soup bowls with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion, and chives.
This Creamy Cauliflower Soup is a testament to the beauty of simple ingredients coming together to create a wholesome and satisfying dish. Whether you're looking to impress guests or simply make a comforting meal for yourself, this recipe will surely delight you. Enjoy the creamy texture, the rich flavors, and the warmth it brings to your table.
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