Silky smooth cauliflower soup, creamy without the cream!
- Servings: 1 ½ cups
- Yield: 4
- Cooking Time: 1 hr
- 1 TB unsalted butter
- 1 TB all purpose flour
- 1 small onion, diced
- 1 tsp Hungarian paprika
- 1 tsp salt
- 1 tsp pepper
- 2 ½ pounds cauliflower, cut into medium sized bits
- 6 cups vegetable stock
- 3-4 TB milk or cream, optional
- parsley, to garnish
- croutons, to serve
- In a large stock pot, melt the butter and add the flour, and stir with a wooden spoon to make a roux, where the flour stops looking pasty white and is more light brown. Add the paprika and let toast about 1 minute.
- Add the onion, mix into the roux and let sweat until soft, about 5 minutes. Add the cauliflower and stock and let simmer about 45 minutes until the cauliflower is fall-apart tender.
- Using a regular or immersion blender, puree the hot soup until completely smooth. If using, stir in the cream, and serve with croutons and garnish with parsley.
I created this recipe to mirror one that I ate in Iceland this fall. If anyone knows how to stay warm in the winter, it's those Icelanders. I adapted this recipe from a chicken version that mom used to make as a kid, keeping it veg and creamy, without really any cream. The beauty of this soup comes from its simplicity; 5 ingredients will get you a really amazing soup. Add a few more for richness; unnecessary, but always welcome. I decided to leave this simple and stunning, served with warm spelt bread, and garnished with the crisp spelt bread croutons made from the same, keeping in line with what we had in Iceland. However, my brain whizzed with possibilities in how to make this into almost a completely different soup. Bacon for texture? Pesto for garnish? The canvas is blank.