Rating: 4.5 stars
17 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 9

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.

This Story Originally Appeared On sunset.com

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Annabelle Breakey; Styling: Dan Becker

Recipe Summary

total:
1 hr
Yield:
Serves 4 or 5 (makes 7 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

131 calories; calories from fat 59%; protein 4.8g; fat 8.5g; saturated fat 1.2g; carbohydrates 11g; fiber 2.9g; sodium 702mg; cholesterol 0mg.
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