by ChezUs
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my 14 recipes »
ChezUs's Notes:
Expand1 1/2 pound purple cauliflower Ask a question about this ingredient
2 small shallots Ask a question about this ingredient
2 garlic cloves Ask a question about this ingredient
3 - 4 cups veggie stock Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
kosher salt, to taste Ask a question about this ingredient
good quality olive oil, garnish Ask a question about this ingredient
ezpeletako bipera or smoked paprika, garnish Ask a question about this ingredient
Remove outer leaves of cauliflower. Wash and cut cauliflower into chunks.
Ask a question about this stepCut shallots and garlic into medium sized pieces.
Ask a question about this stepHeat olive oil over medium heat in a large saucepan or dutch oven. Add shallots, cook over low heat, until soft. About 5 minutes.
Ask a question about this stepAdd cauliflower. Stir to coat with olive oil. Cook for about 5 minutes over low heat.
Ask a question about this stepAdd stock and garlic. Bring to boil. Do not cover with a lid.
Ask a question about this stepBring heat to a low simmer. Season to taste with salt.
Ask a question about this stepCook until cauliflower is soft, about 25 - 35 minutes. It all depends on how large you cut the pieces of cauliflower.
Ask a question about this stepRemove from heat and let cool about 10 minutes. Puree in batches, using either a blender or food processor. Return to cooking pan.
Ask a question about this stepGently reheat over low heat. If necessary season with a bit more salt.
Ask a question about this stepLadle into serving bowl. Drizzle good quality olive oil over the top and sprinkle with ezpeletako bipera or smoked paprika.
Ask a question about this stepServe. Eat.
Ask a question about this stepTruly amazing. That has to be one of the most gorgeous colors (for soup, or otherwise), that I've seen in a long time. Wow. ;o)
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
I'm a sucker for the colors. Looking forward to trying some purple ones for the first time. Any flavor difference between the two?