On the Table | Thomas Keller’s Cauliflower Soup

    A few years ago I came across this cauliflower soup recipe, and met the most delicious soup I’ve ever tasted. Thomas Keller knows his shit. I was so impressed with how deliciously rich and hearty it was for such minimal ingredients. If you’re a fan of cauliflower, you must try it/you will thank me. Matt and I decided to make it last night for dinner, and so I thought I would share with you how simple it is!

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    I always like to cook with a glass of wine (I’m great at this excuse for all occasions), candles lit, and our record player in the background. I’m all about those ambiances, and it helps me to get in the zone for food prep, plus a candle lit dining room is pretty! I ran to Safeway after work and picked up the following ingredients:

    2 heads of Cauliflower
    4 T butter
    3/4 cup chopped leeks
    3/4 cup coarsely chopped onion
    1/2 tsp curry powder // I skipped out on this last night because I couldn’t find it. 🙂
    kosher salt
    2 cups milk
    2 cups water
    2 cups heavy cream
    croutons (I got herbed croutons – store bought)
    freshly ground black pepper

    Such a quick and easy list. Plan for an hour before your meal is ready! To start, remove the leaves from the cauliflower and cut out the core. Coarsely chop the cauliflower. Coarsely chop the leek and onion.

    Melt four tablespoons of butter in a large pot. Add the onion, leek, and cauliflower to the pot and season with 2 tsp of salt. Cover the pot with a lid and cook on medium heat for twenty minutes until the vegetables are almost tender.

    Add the milk, cream and water and increase heat to medium high. Then reduce to a simmer, and simmer the contents for thirty minutes, skimming off the foam occasionally. Then allow the soup to cool for about five or ten minutes, and puree in the blender or cuisinart. Once you pour the soup into bowls, top with croutons and you’re done! It’s SO GOOD.

    This feeds about 4 people, so we had plenty leftover. Enjoy!

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    Created by:
    12 January

    Leave a Comment

    • Kara

      Looks delicious and beautifully presented! I love making a big pot of soup on Sunday or Monday – it’s great leftover on those nights you just can’t be bothered to cook. An easy recipe when tomatoes are in season is quartered heirloom tomatoes, quartered or halved shallots, olive oil, fresh thyme leaves, salt and pepper on a parchment lined baking sheet, roast until starting to brown. Dump into Vitamix (or other blender) and enough vegetable stock to cover everything. Wiz until puréed (the Vitamix gives a creaminess that other blenders might not achieve). It freezes well too since there isn’t milk or cream. Enjoy!

      • Hi Kara! Thank you so much for sharing- this sounds so delicious! Now I’m hungry, haha. Thanks for stopping by- I hope you have a great rest of your day! xx 🙂

    • ahhhh yummy this looks delicious – going to give it a try. also, your photography looks so good! xx

      • Aw thank you! This meal is insanely good. When I first made it, I couldn’t believe how flavorful it was just based off the ingredients. Highly recommend! xx