Like kale several years ago, cauliflower is the latest darling of vegetarian recipes, and the new cream of soup. Its freshly established reputation is well-earned. Cauliflower is loaded with potassium, dietary fiber, calcium, oodles of vitamin C, iron, Vitamin B-6 and magnesium — not to mention it’s a good source of protein. We’ve been experimenting with tons of ways to roast cauliflower, steam it, etc., and it’s just amazing how versatile this rather colorless vegetable can be… especially when we made Cream of Cauliflower Soup.
This recipe is drop-dead delicious. You can make it with a lower calorie count and without reducing the flavor’s impact by using clarified butter and low-fat or no-fat milk and make it vegetarian by using veggie stock instead of chicken.
After cooking for 10 minutes, drain.
Add onion and cook until…
…golden!
Add cooked cauliflower to golden onions.
Add chicken stock.
Blend by filling only 1/3 with hot soup. Careful not to overfill or you will receive a cauliflower shower!
Add yolks and milk, adjust seasonings.
Voilà! Deliciousness in a mug.
Cream of Cauliflower Soup
Serves 6
1 cauliflower, cut into florets
3 Tbsp ghee or butter
1 medium-sized sweet onion, chopped
2 Tbsp water
7 cups chicken or vegetable stock
2 egg yolks, lightly beaten
1 cup milk or ½ and ½ (I used non-fat milk.)
Salt
White pepper
Nutmeg
Parsley, dried or chopped fresh (for presentation)
Prepare a large pot of salted boiling water and add the cauliflower and cook for 10 minutes then drain.
Melt the butter in a large frying pan. Add the onion and cook until golden, about 15 minutes. Don’t rush this part. The onions are imparting their deliciousness to the butter and will not completely give themsselves unto the soup unless they are golden.
Add the cauliflower and 2 tablespoons of water and cook gently with a lid on it for 10 minutes, or until the cauliflower is tender. No rushing, please. Your tastebuds will thank you later.
Using the large pot, add the chicken stock and bring it to a boil then add the cauliflower mixture and simmer, covered, for approximately 30 minutes.
Puree the soup, 3 cups at a time in a Vita Mix, Ninja or other blender. Pour the puree back into the large pot and just before serving bring the soup to a boil. Take the soup off the heat.
Mix the beaten eggs in with the milk and stir into the soup. Adjust seasonings with a pinch of nutmeg and some salt and pepper. Sprinkle with parsley to serve, if you’d like. Enjoy.
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