Beau-ootiful Cauliflower Soup

The thermometer outside my office window reads a scant 14C (57F). A week ago, those digits were reversed and we were melting into puddles of gelatinous flesh. While some might be disappointed in the cooler weather, I’m excited by the prospect of Soup Season.

Lewis Carol captures my enthusiasm for soup in his aptly named poem “Beautiful Soup”. Mr. Carol has been dead long enough for me to post it without breaking copyright, so here goes:

With that, I offer you a recipe for beautiful soup. Timeless, elegant, filling and satisfyingly simple, this soup is the epitome of French elegance. It’s white, not green, but if the song compels you to partake of green soup, just add a few drops of food coloring. I’m sure the French won’t mind.

Beau-ootiful Cauliflower Soup
Printable recipe

Ingredients

• 1/4 cup butter
• 1 large onion, sliced
• 1 clove garlic, crushed
• 1 medium cauliflower, in florets
• 4 1/2 cups chicken broth
• salt and pepper to taste
• 4 tbsp 10% cream

Instructions

1. Melt butter over medium-low heat.
2. Add onion and garlic. Saute slowly until soft.
3. Add cauliflower and chicken broth.
4. Cover and simmer 1 hour.
5. Puree in a blender or in pot with a hand blender.
6. Stir in cream.
7. Season to taste.
8. Serve immediately.

Variations

• Prepare soup to end of step 3 as instructed. Instead of step 4, cook in a crock pot on low for 4 hours.
• Garnish with croutons and parsley.
• Sprinkle with Parmesan cheese.

Share/Bookmark