Cauliflower Soup
Cauliflower Soup is a sublime silky soup that I can go for all year round and not just on cold days. Sometimes, I roast the cauliflower, and somedays I let it slow simmer with few herbs and spices. To make it extra special, I drizzle the soup with brown butter crispy sage.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons butter
- 1/2 white onion (chopped)
- 2 cloves garlic (chopped)
- 1 bay leaf
- 1/2 of a cauliflower head (chopped)
- 1 medium size potato (peeled and chopped)
- 3 cups vegetable/chicken stock
- 1 cup milk
- few fresh sage
- salt
- pepper
- 2 tablespoon butter
- few fresh sage leaves
Instructions
- 1
In a saucepan, melt the butter in low heat.
- 2
Add onion, garlic, sage and bay leaf to the saucepan.
- 3
Cook until the onion has softened. It should take about 3 minutes.
- 4
Then, add the cauliflower, potato, stock and milk. Season with salt and pepper.
- 5
Increase the heat to medium and let it cook for about 30 to 40 minutes, until the potato and cauliflower are softened.
- 6
Remove from heat, discard the bay leaf and use an immersion blender or a food processor to purée it.
- 7
For the topping, brown the butter and then add the sage leaves, fry in low heat until crispy.
- 8
Garnish on soup
- 9
I also kept few cauliflower florets seperately and fried in butter before adding the sage leaves. Just for garnish.