Cauliflower Soup

Name: Cauliflower Soup
Yield: Makes 4 servings
Ingredients: Salt and pepper to taste; 1 cup (250 mL) whipping cream; ½ cup (125 mL) melted brown butter; 2 tsp (10 mL) chopped chives for serving; 1 head cauliflower; ¼ cup (60 mL) extra virgin olive oil, divided; 1 cup (250 mL) chopped yellow onion; 2 Tbsp (30 mL) chopped garlic; 2 Tbsp (30 mL) sherry vinegar; 2 tsp (10 mL) chopped thyme; 2 tsp (10 mL) chopped rosemary; 4 cups (1 L) low sodium vegetable stock

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Bacon, Butter, Bourbon and Chocolate Cookbook

By Bruno Feldeisen

Published 2024

About

This is one of the most aromatic soups I have ever made. It is silky, creamy, nutty, buttery and slightly herbaceous. It is delicious warm, but also served chilled.

Ingredients

1 head cauliflower
¼ cup (60 mL) extra virgin olive oil, divided

Soup
Vegetarian
Gluten-free

Method

Preheat oven to 350°F (175°C).

Remove the green leaves around the base of the cauliflower and cut the head into small pieces. Place half the cauliflower pieces on a parchment-lined baking tray, drizzle with 2 Tbsp (30 mL) extra virgin olive oil and