FOOD AND WINE CAULIFLOWER SOUP RECIPES

SILKY CAULIFLOWER SOUP RECIPE - FOOD & WINE

Silky Cauliflower Soup Recipe - Food & Wine image

This silky cauliflower soup is the ideal meal during a cold winter night.

Provided by Steven Satterfield

Total Time 50 minutes

Yield 8

Number Of Ingredients 12

Ingredients

1 stick unsalted butter
1 onion, coarsely chopped
1 shallot, coarsely chopped
2 garlic cloves, sliced
One 2-pound head of cauliflower, cut into medium-size florets
4 thyme sprigs
1 bay leaf
1 quart low-sodium chicken broth
4 cups water
Salt and freshly ground pepper
Pinch of freshly grated nutmeg
Seared Scallops, Herb Salad and Dijon-Roasted Cauliflower, for serving

Steps:

In a soup pot, melt the butter. Add the onion, shallot and garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the cauliflower, thyme and bay leaf and cook, stirring occasionally, until the cauliflower is barely softened, about 5 minutes. Add the broth and water and season with salt and pepper. Simmer over moderately low heat until the cauliflower is softened, about 30 minutes. Discard the thyme sprigs and bay leaf.
Working in batches, puree the soup until very smooth. Season with the nutmeg. Serve the soup with Seared Scallops, Herb Salad and Dijon-Roasted Cauliflower.

ROASTED CAULIFLOWER SOUP WITH CUMIN RECIPE - FOOD & WINE

Roasted Cauliflower Soup with Cumin Recipe - Food & Wine image

For this deeply satisfying soup, chefs Anna Trattles and Alice Quillet roast cauliflower with cumin seeds and curry powder to intensify the flavor, then simmer it with onion and water to make an unfussy, spice-inflected puree. Slideshow: Great Vegetarian Soup Recipes

Provided by Alice Quillet

Total Time 1 hours 0 minutes

Yield 4 to 6

Number Of Ingredients 11

Ingredients

1 medium head of cauliflower (1 1/2 pounds)—halved, cored and cut into 1 1/2-inch florets
1 teaspoon cumin seeds
1 teaspoon curry powder
1/4 cup sunflower or grapeseed oil
Kosher salt
Freshly ground pepper
1 small onion, diced (1 cup)
3 tablespoons unsalted butter
1 bay leaf
4 cups water
1/4 cup whole milk

Steps:

Preheat the oven to 375º. On a large rimmed baking sheet, toss the cauliflower with the cumin seeds, curry powder and 3 tablespoons of the oil. Season with salt and pepper and roast for about 25 minutes, turning occasionally, until the cauliflower is just tender.
In a large saucepan, heat the remaining 1 tablespoon of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the roasted cauliflower, butter, bay leaf and water and bring to a simmer. Cook over moderate heat until the liquid is reduced and the cauliflower is very soft, about 15 minutes. Pick out and discard the bay leaf.
In a blender, puree the soup in two batches until very smooth. Return the soup to the saucepan and stir in the milk. Rewarm it over moderate heat, adding more water for a thinner consistency, if desired. Season the soup with salt and pepper and serve hot.

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