Sunday, January 31, 2010

Soup's on...

I really enjoy cauliflower but the only way I've ever served it is roasted. Tonight I made a cauliflower soup. I busted out some of my frozen truffle butter to make it a bit more decadent. The truffle essence wasn't that strong in the end  but I do think it added some depth. I debated whether or not to use cream in the soup but I wanted to keep it light and healthy. It's a great soup if you're into simple, natural flavors. 
Summary: the adults enjoyed it, my almost 2-year-old ate it up and my almost 4-year-old gagged while eating it. 

Cauliflower Soup

  • 2-3 tablespoons truffle or regular butter
  • 1 large onion, finely chopped
  • 1 large cauliflower; cleaned, trimmed, using just the florets cut into medium sized pieces
  • 32 oz (4 cups) good chicken broth
    *Truffle butter is available at many specialty foods stores, some supermarkets or online.

    Melt butter in heavy large pot over medium heat. Add onions and sauté until tender, about 7 minutes.

    Add cauliflower and sauté for 3 more minutes. Add broth. When it comes to a boil, turn down to a low simmer and cover. Cook until cauliflower is tender, stirring a couple times. About 25 minutes.

    Turn off the heat. If you have a stick hand blender, you can purée the soup right in the pot until smooth and then bring back to a simmer. If not then transfer soup to a blender or food processor in batches and purée until smooth. Return soup to pot and bring to a simmer. Season to taste with salt and pepper.
    Ladle soup into bowls. Serve hot with garlic toast or crusty bread. Next time I will to try it with a dollop of crème fraiche and chopped chives on top or a drizzling of truffle oil.

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