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Cauliflower Soup
- Makes
4
servings - Difficulty
Easy
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 ¼ cup 60 mL
Method
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
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Hi Terrill - you are right! This seems to be an error in the print book—we will check with the publisher and post an update soon.
Noticed the same thing. Missing the roasted cauliflower?
We have received a correction from Bruno Feldeisen, the author, who tells us that the last paragraph should be updated to read as follows:
"Once the soup is cool, blend in the brown butter with a tall handheld blender until smooth. Place in the refrigerator to cool. Once you are ready to serve the soup, warm in a saucepan over low heat while avoiding boiling it. Pour into desired soup bowls, place a few pieces of the roasted cauliflowers on top, drizzle with some olive oil and sprinkle chopped chives overtop."