CauliflowerCorsica.jpg
Turn this into something warm and delicious.
Dorie Greenspan has inspired many cooks over the years - amateur and professional - and has a huge

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Creamy Cauliflower Soup Recipe from Around My French Table

CauliflowerCorsica.jpg
Turn this into something warm and delicious.
Dorie Greenspan has inspired many cooks over the years - amateur and professional - and has a huge following of fans as seen on her recent stop in Seattle to promote Around My French Table. It's the perfect go-to French cookbook. Read Part I for the review.

There aren't many reasons to welcome the cold, wet weather of fall, but this cookbook may be one of them. It's full of recipes for rich soups, stews and braises in addition to year-round classics such as quiche and crème brulee. Dorie's recipe for cauliflower soup is simple, affordable and keeps for several days in the fridge or for weeks in the freezer. You can garnish it with anything from sour cream to caviar, which sounds like a Bonne Idée if I ever heard one.

Creamy Cauliflower Soup

1 Tbsp olive oil

1 Tbsp unsalted butter

2 Vidalia, Spanish, or large yellow onions (about ¾ pound) coarsely chopped

2 garlic cloves, split, germ removed and thinly sliced

3 celery stalks, trimmed and thinly sliced

2 thyme sprigs, leaves only

Salt and freshly ground white pepper

1 head cauliflower, leaves removed, broken into florets (discard the tough core)

5 cups chicken or vegetable broth

Optional toppings

Extra-virgin olive oil or walnut oil

Grated cheese

Crushed toasted walnuts

Crème fraîche or sour cream

Caviar

Shaved truffles

Put the olive oil and butter in a large Dutch oven or soup pot and warm over low heat. When the butter is melted, add the onions, garlic, celery, thyme, ½ teaspoon salt, and a few grinds of white pepper. Stir until all the ingredients glisten with oil and butter, then cover the pot and cook slowly, stirring often, for 20 minutes.

Toss the cauliflower into the pot and pour in the broth. Bring to a boil, reduce the heat so that the broth simmers gently, and cook, uncovered, for another 20 minutes, or until the cauliflower is very soft.

Puree the soup in batches in a blender or food processor; or use an immersion blender. This soup is best when it is very smooth, so if you think it needs it, push it through a strainer. (If you used a standard blender, this shouldn't be necessary.) Taste for salt and pepper; I like to pepper the soup generously.

Serve plain or garnished with the topping of your choice.

From Around My French Table, Copyright © 2010 by Dorie Greenspan. $40, published by Houghton Mifflin Harcourt Publishing Company. Available at Amazon.com.

 
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