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!
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. 🙂
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!