Silky Smooth Cauliflower Soup Recipes

SILKY CAULIFLOWER SOUP WITH PARMESAN CRISPS

Steps:

• Preheat the oven to 350 degrees F.
• Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.
• Line a baking sheet with aluminum foil. Spread the shredded cheese over the foil in 1 even thin layer. Bake about 10 minutes until golden brown and crisps. Remove from oven and let cool 5 minutes. Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

SILKY SMOOTH CAULIFLOWER SOUP

Steps:

• In a large stockpot over medium heat, add oil and heat until shimmering. Add onion and cook onions without browning for about 10 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Add cauliflower and toss to coat all the pieces with onions and oil. Once combined and all the cauliflower is coated with oil, cover pan and cook for 5 minutes. This will allow for some browning of the cauliflower while steaming at the same time.
• Stir in water, salt, pepper and lemon juice.
• Bring to a boil then down to a simmer. Simmer on low heat, uncovered for 30 to 40 minutes. Puree soup in batches in a blender until smooth and return pureed soup in the stockpot.
• Taste and season with additional salt and pepper.
• Serve warm with an extra drizzle of olive oil and some freshly cracked pepper.

SMOOTH AND SILKY CAULIFLOWER PURéE RECIPE

Steps:

• In a large saucepan, melt butter over medium-high heat. Add onion and garlic and cook, stirring often, until softened and translucent, about 5 minutes; lower heat as necessary to prevent browning.
• Add cauliflower, cream and/or stock, and thyme. Cover, bring to a simmer, and cook, adjusting heat to maintain simmer, until cauliflower is tender, 5 to 6 minutes. Uncover and continue to simmer, stirring occasionally, until liquid is reduced by about three-quarters, about 20 minutes. Discard thyme sprig.
• Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. Season with salt. (You can adjust purée consistency as needed: Thicken by cooking down further while stirring often over low heat in a wide nonstick skillet, or thin by whisking in liquid, such as stock, cream, or water.) Serve warm.

CAULIFLOWER CHEESE SOUP WITH CRISPY SAGE & HAZELNUTS

Steps:

• Heat the rapeseed oil in a large pan and cook the onion until starting to caramelise. Add the vegetable stock cube, cauliflower and drained butter beans. Stir, then pour in the milk and water. Season and add a grating fresh nutmeg. Cover and simmer for 20 mins. Blend the soup with a hand blender until smooth, adding more liquid if necessary. Add the Dijon mustard, extra mature cheddar and double cream. In another pan, sizzle a handful sage leaves in 50ml oil until crisp. Ladle the soup into bowls. Top with the sage, oil and some chopped toasted hazelnuts.