I bought a cauliflower head for using on a different recipe, but with the weather being so yucky and rainy yesterday we were in the mood for some wintry food and ended up having soup instead. And what a delicious lunch we had!
Silky Cauliflower Soup was just the perfect meal for a winter day. Creamy, warm, nice and comforting! I like cauliflower a lot, and recently discovered the wonderful texture it gets when pureed, either in soup or in a “mock” mashed potato, this vegetable is a lot more versatile than most of us think. I loved trying it as a puree, it is amazing how a cauliflower can turn into something so creamy and delicate!
We loved the soup, add a little butter and grated cheese on top and Matheus and I were in heaven!
I made the soup just like on the recipe, but since I like very creamy soups, I did not use all the chicken broth when pureeing mine in the blender. The taste was so good, but I think that some roasted garlic pureed into this would do wonders in terms of flavoring the soup… just a though to keep in mind for the next time, because this one is definitely a repeater here.
Matheus is on a “kebab-thing” right now, we had some kebabs the other day and he just loved the idea, putting anything possible on a skewer now, from chicken to beef, to fruits and veggies, you can only imagine the fun! So we had our soup with chicken skewers and some oven baked spinach croquettes that I made, which were actually very tasty, but the recipe is in Portuguese, so I will translate and post it later. Meanwhile, try the cauliflower soup; it is good!
Silky Cauliflower Soup
1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper
Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender, and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper.
(Recipe adapted from www.foodtv.com)