by calendargirl
View
my 7 recipes »
calendargirl's Notes:
Expand4 - 5 tablespoons unsalted butter Ask a question about this ingredient
1 large onion, chopped Ask a question about this ingredient
1 cauliflower, cut into florets Ask a question about this ingredient
salt (kosher salt preferred)and white pepper to taste Ask a question about this ingredient
4 - 6 cups best chicken broth or stock Ask a question about this ingredient
2 - 3 tablespoons creme fraiche Ask a question about this ingredient
tiny squeeze fresh lemon juice Ask a question about this ingredient
Melt the butter in a large heavy-bottomed saucepan or dutch oven over low to medium heat and add the onions, cooking and stirring until the onions are translucent.
Ask a question about this stepAdd the cauliflower and stir everything around for 4 or 5 minutes. You want the veggies to soften and take on a bit of color, but not brown. If you need to add another bit of butter that's fine, it all depends on how much cauliflower you have. Season with salt and pepper (you will correct the seasoning before serving), and stir for a minute or two more.
Ask a question about this stepWhen you can gently pierce a cauliflower piece with the tip of a sharp knife, add about a cup of the broth or stock, a bit at a time, still stirring, and continue to cook until most of the liquid is gone.
Ask a question about this stepSet aside to cool slightly for about 10-15 minutes.
Ask a question about this stepPlace contents of your soup pot into the bowl of a food processor and process until quite smooth, adding another couple of cups of the stock a little at a time, and scraping the bowl as necessary. This may take a good five minutes.
Ask a question about this stepReturn the pureed cauliflower to the soup pot and place on medium low heat. Stir in the rest of the stock and cook for an additional ten minutes or so.
Ask a question about this stepWhen you like the consistency, check the seasoning: tasting and adding salt and pepper as necessary. Just before serving, remove from the heat and stir in the creme fraiche and a squeeze of lemon juice, also to taste.
Ask a question about this stepSo glad you like it! Love the minced garlic addition.
Mmmm- delicious! Also amazing with a parmesan rind tossed in during cooking.
So glad you like, iuzzini. And a parmesan rind is an excellent addition.
P.S. I particularly like that you call for "best" chicken stock!! Yes, ma'am, with a short list of ingredients, thoughtfully prepared, the best chicken stock is definitely the way to go. ;o)
Thanks! I have appreciated your thoughtful comments and queries sprinkled throughout food52, AntoniaJames.
Mmmm, yum. What a nice recipe. This soup looks beautiful, and delicious, too! ;o)
Thank you! Let me know what you think if you try it.
Dan is the founder of Kitchen Options
This is my new favorite soup, delicious! Added some minced garlic, because I just couldn't help it ;) Super yummy!