Creamy Cauliflower Soup
I am partial to French cooking and always have been. I will choose dishes like Coq au Vin or Boeuf Bourguignon when entertaining, especially during this time of year. They are hearty one pot dishes that satisfy the soul and the belly on these dreary winter days. They are also tried and true and I know how they will turn out each and every time I make them.
This recipe for Cauliflower Soup has now been added to my list of French favorites for entertaining. While I made it for an afternoon lunch, this soup is elegant enough to be served as a first course for a dinner party and a prelude to one of the French classics, like Coq au Vin.
The recipe is from Dorie Greenspan’s Around My french Table. I have had great success with her recipes from this cookbook, and this soup did not disappoint. While very creamy, this soup contains no cream. The luscious texture is achieved by pureeing the soup in a blender. Dorie suggests straining it for an even silkier texture if you use a food processor or immersion blender when pureeing.
There are any number of garnishes that you can use to dress up this soup. Suggested are drizzles of Extra-virgin olive oil or walnut oil, grated Parmesan cheese, crushed toasted walnuts, a dollop of Crème Fraîche, caviar or shaved truffles.
I chose to make some homemade French Bread Croutons as a garnish for the soup because I liked the idea of the buttery crispness with the creaminess of the Cauliflower Soup. In addition, we had a beautiful piece of a Black Périgord Truffle from Tennessee Truffles in the freezer which we brought out for this special soup. It added a lovely earthiness to the soup and another level of flavor combined with the crunchy texture of the buttery croutons. A simple drizzle of good truffle oil would give you a similar flavor profile.
I love finding recipes that work and have great flavors without having to change them up quite a bit. This is one such recipe that creates great flavors with simple, easy to find ingredients. I used organic vegetables and organic chicken broth in this recipe. Organic celery has a much stronger celery flavor and was quite noticeable in this soup. If you use organic celery, you might want to adjust the amount you use if you prefer a milder celery flavor. The recipe calls for three celery stalks, so you may only want to use two if using organic celery.
This soup can also be made with vegetable broth if you are a vegetarian or prefer that option. I liked the combination of cauliflower and chicken broth and would suggest making it that way, if possible. If you use a vegetable broth, a homemade version with a delicate flavor would be best so that it does not overwhelm the soup.
Enjoy!
Creamy Cauliflower Soup Sans Cream
This soup is a perfect starter or first course for a dinner party. Puree in a blender for the smoothest texture. You can also strain the soup for a more elegant finish.
Ingredients:
1 tablespoon olive oil
1 tablespoon unsalted butter
2 Vidalia, Spanish, or large yellow onions (about 3/4 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)
6 cups chicken or vegetable broth
Optional Toppings:
Extra-virgin olive oil or walnut oil
Grated Parmesan or Comte cheese
Crushed toasted walnuts
Creme fraiche or sour cream
Caviar
Shaved truffles
Directions:
1. 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, 1/2 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.
2. 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.
3. Puree the soup in batches in 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 stainer. (If you use a standard blender, this shouldn't be necessary.) Taste for salt and pepper. * Dorie likes hers with a good bit of pepper.
4. Serve plain or garnished with a topping of your choice.
Recipe is courtesy of Around My French Table
Dorie Greenspan
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One thing I love about following food blogs is being reminded of something I love but have sort of forgotten and cauliflower soup certainly falls in that category. I’ve seen this recipe in Dorie’s book and wanted to try it; now I think it’s a must. Not sure about finding or paying for the truffles but even without…sounds delish!
Hi Barb,
I also had forgotten about Cauliflower Soup and was curious about the recipe since it did not have cream. I had a bowl of it today with the croutons and some grated fresh Parmesan cheese. It was excellent with those two toppings and a bit of freshly ground white pepper. The truffle is certainly not necessary.
Gwen
This soup sounds so yummy!
You just had to whip out that truffle, didn’t you!? Totally agree on the comfort of soups and one-pot meals this time of year, and Dorie’s cookbook is full of trustworthy recipes to add to the collection.
Hi Denise,
That truffle is from last year and we were surprised how fragrant it still is! I had forgotten how much was left.
Truffles are really not all that expensive when you think about how little you need to use to get incredible flavors. We made three or four dishes last year and still have almost half of the truffle remaining. Yes, it is a splurge, but I can think of some food items that have been equally as costly.
Gwen
I’ve never had anything like this. Therefore, a must try. ^_^
Soups are just something a lot of people would be longing for during cold days like this. Grrr… Here’s something that would give you more options on soups when you’d like to cook some:
http://www.gourmetrecipe.com/recipes/recipe-courses/soups
Looks so creamy and wonderful! I’ve just returned to school in the middle of a Washington snow storm, and all I want is to curl up with a bowl of soup and a good book. This is looking perfect. Mmm, and with the truffles? Heavenly.
I love cauliflower. This soup looks fantastic. Glad I stumbled here from another blog! I’m going to have to make this this week too!
Wow who’d believe there was no cream in that soup! Love it and truffles too? I want to eat at your house!
Come on over! I always have soup cooking this time of year. 🙂
Love this elegant soup. I made a more rustic version over the weekend, too. I used Julia Child’s trick of cooking rice with the vegetables, then pureeing for a rich soup without cream. Will have to try Dorie’s method and compare.
Hi Lucy,
I have a recipe fro Shrimp Bisque from Chef Linton Hopkins that uses Carolina Gold rice to get the richer consistency. Of course, it has cream too, so it is very elegant in texture. https://www.pratesiliving.com/2011/03/interview-with-chef-linton-hopkins-restaurant-eugene-atlanta-georgia-and-his-recipe-for-shrimp-bisque/
Please let me know how you like Dorie’s recipe after you try it.
Gwen
sounds great why do u need to remove the germ from the garlic? what is the germ?
Hi Suddie,
I sent you a message. It is the stem in the garlic (usually it is green) and it can make dishes bitter. Therefore, it’s best to remove it.
Gwen
We are blog twins this week (cauliflower seems to be the big ingredient with a lot of bloggers)! Great recipe, darling! I am definitely going to have to try this one out… with truffles on it, of course.
Hi Brian,
Yes, it appears that cauliflower is a hot ingredient this week. I did see your roasted version. Love the tricolored cauliflower!
Gwen
I love creamy soups so much more than those with broth. To find one that doesn’t have cream in it is a double bonus (just ask my hips). This does look delicious. The addition of shaved truffle and home made bread crumbs just makes it more so.
I love cooking with cauliflowers. I also saw this soup in Dorie’s book and now am certain I need to make it very soon. I bet the truffle flavor was incredible. Just perfect for these colder days.
Made the soup yesterday in our new slow cooker and used our inversion blender to puree. We cooked all day and then unplugged and let sit all night. Blended this morning. Tested a few spoonfuls. So soothing and yummy. Will drizzle with white truffle oil and garnish with rosemary crostini when serving tonight. Thanks for another great recipe. There’s a blanket of snow on the ground and the snow is falling.
“In seed time learn, in harvest teach, in winter enjoy.”
-William Blake
Hi Suddie,
Thank you so much for the lovely comment. and quote I am so glad that you like the soup! We thought the flavors were excellent. White truffle oil will be a perfect addition along with with the osemary crostini.
I hope you and the pups enjoy the snow!!
Gwen
Oh yum! We are making this tomorrow! I love the idea of cauliflower soup, but I don’t like cream in my soups. Needless to say, I’m thrilled to see this recipe. Thanks for sharing such a savory and delicious post. I hope you are doing well and enjoying your weekend.
LOVE It. Gwen, your pictures are stunning. This would be perfect to tuck into on a rainy day.