Options

Format:
Include:
PRINT
See more
Cauliflower and Yukon Gold Soup

Cauliflower and Yukon Gold Soup

This soup, to be served with the Willamette Valley pinot, can be made ahead, reheated, and kept warm in a slow cooker. Prep: 15 minutes; Cook: 20 minutes.

Health SEPTEMBER 2005

  • Yield: 6 servings (serving size: about 1 cup)

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped shallots
  • 1 head (6 cups) cauliflower, cored and broken into florets
  • 1 pound (2 cups) cubed peeled Yukon gold potatoes
  • 1 tablespoon butter
  • 3 1/4 cups organic chicken broth (such as Swanson Certified Organic)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons extra-virgin olive oil

Preparation

1. In a large stockpot, heat the olive oil over medium heat, and add the shallots. Cook, stirring frequently, until shallots are soft and translucent, about 5 minutes.

2. Add cauliflower and potatoes to stockpot. Cover with cold water. Turn heat to high, and bring to boil. Reduce heat and cook at a simmer, uncovered, until the cauliflower and potatoes are tender, 15 minutes.

3. Remove pot from heat and drain, reserving a few cups of the hot cooking liquid. Add butter, broth, salt, and pepper. Working in batches, puree soup in a blender until smooth. Add additional liquid as needed to reach desired consistency (fairly thin is recommended). To serve, ladle into warm bowls and drizzle each por-tion with a teaspoon of extra-virgin olive oil, or more to taste.

Nutritional Information

Amount per serving
  • Calories: 155
  • Fat: 8g
  • Saturated fat: 2g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1g
  • Protein: 5g
  • Carbohydrate: 17g
  • Fiber: 3g
  • Cholesterol: 7mg
  • Iron: 1mg
  • Sodium: 243mg
  • Calcium: 28mg
advertisement

Go to full version of

Cauliflower and Yukon Gold Soup recipe

advertisement