Time: 1 hour. This soup is a real trickster—onions and cauliflower blend into a purée so smooth, you'd swear it included cream. It's also a good introduction to this vegetable for those who think they can't stand cauliflower, since its sulfurous flavor is very mild here and no cauliflower is actually visible. But if you do love it, keep the soup a little chunky so you'll have some florets in your bowl.
1 tablespoon vegetable oil
2 medium onions, halved and thinly sliced
About 1/2 tsp. salt
3 garlic cloves, minced
1/2 cup dry white wine
1 large head cauliflower (2 lbs.), chopped
4 cups chicken or vegetable broth
Freshly ground white pepper
2 tablespoons extra-virgin olive oil
2 tablespoons minced chives
1 tablespoon finely chopped flat-leaf parsley
How to Make It
Heat vegetable oil in a large pot over medium-high heat. Add onions and salt, cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 8 minutes. Add garlic and wine. Cook, stirring, until liquid is almost completely evaporated, 3 to 5 minutes.
Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 to 25 minutes.
In 3 batches, whirl soup in a blender until very smooth, at least 3 minutes per batch (or, if you'd like a few florets in your soup, blend 2 batches and leave the last chunky). Stir together and season to taste with white pepper and salt.
In a small bowl, combine olive oil, chives, and parsley. Ladle soup into bowls and decoratively drizzle herb oil on top.
Note: Nutritional analysis is per 1 1/2-cup serving.
I was looking for a simple, light cauliflower recipe and this was it! I didn't have white wine so I didn't include it but it turned out perfect. I also used chicken broth since it's what I had. And didn't top it off with olive oil, just parsley. It turned out perfect! I'm going to use this recipe again
This soup has nice light flavors. Without the olive oil herb mixture mixed in though I thought it lacked any depth or punch. With the mixture it is a solid recipe. Light but balanced with the earthiness and zing of chives. Very healthy soup.
this was so much better than i was expecting it to be. i needed to find something without milk in it, and this recipe was perfect. i made everything according to the directions. i don't think i sliced my onions thin enough, so i had to cook them for a bit longer than called for. i also didn't care for the parsley in the soup at the end, but the chives were yummy. a winner. i will definitely make this again.
Very good and easy -- even my non-veggie family liked it even though I didn't use the nice finishing touches with the oil, parsley, etc. Would definitely make again. I used my immersion blender which made it very easy.
I made this soup now for the fall bc ingredients are in season. I really liked the flavor of the soup, but maybe alittle too much onion? I have frozen the soup and plan to add the chive/parsley/oil topping when I serve it.
Delicious and creamy !!! Simple to make. I didn't have any dry white wine on hand, so I used a half cup of white zinfendel!! Flavor is great !! The key to the creaminess is definitely let it puree in your blender for about 4 minutes!!! I also used broth instead of stock.
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