broccoli and cauliflower soup with flavored filo shell, salad, rape

Cauliflower Soup

broccoli and cauliflower soup with flavored filo shell, salad, rape

broccoli and cauliflower soup with flavored filo shell, salad, rape

Last Sunday I needed something colorful and elegant to go with dinner. I wanted the soft flavor of cauliflower seasoned lightly with garlic in a cream base. I contrasted it with a green broccoli soup flavored with thyme and tarragon. Both vegetables have an affinity for garlic, thyme, tarragon, so combining them in the same bowl enhanced each soup while creating variation in each spoonful. I used onion in the roux for both to give them a common flavor base.

To keep it pale white, I ommited anything with color such as carrot or herbs.

tier one (you must use)
1 head of cauliflower cut into floretts
1/4 cup up to 1 small onion minced
2 tablespoons butter
Up to two cloves of garlic
3 tablespoons All-Purpose flour
3 cups milk

tier three (optional)
Nutmeg, to flavor at the end of cooking
Cream to enrich (after cooking)
Kneaded butter (to thicken)
minced tarragon (garnish)

Method: Saute onions, garlic, and shallots in butter until translucent. Add the flour and cook, stirring constantly, until the flour is just about to darken — keep is as light as possible. Add the cold milk all at once and stir and whisk vigorously until the roux is dissolved. Keep string and within three minutes it will start to thicken. Add the cauliflower florets and nutmeg.

If you would like texture in the soup cut the tips from three florets and add them when finishing the soup.

Cook for three minutes to soften the cauliflower then pour the soup into a blender and puree, or use an immersion blender in the pot. Transfer back to the pot, correct for salt. Taste. Is it smooth enough, rich enough? Consider adding cream. Is it too thick? Thin with milk. Is it too thin? Use kneaded butter. Serve with our without a sprinkle of tarragon.

Steps to make a creamed soup

Steps to make a creamed soup

A useful tool to have in pantry is kneaded butter, also known as Beurre Manie, which will thicken soups last minute, improve mouthfeel, and enrich with butter. To make, blend an equal part of flour and butter into a smooth paste. Use between a teaspoon and a tablespoon at a time, depending on the volume you’ve prepared.

cauliflower broccoli soup

Serve with a salad and flavored filo shell, which adds flavor, texture, crunch. Find the recipe here.

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10 Comments on “Cauliflower Soup

  1. Pingback: Dinner at my home | Made by you and I

  2. I´m a pretty decent cook, not by desire but by need. I don´t have a made nor a girlfriend nor a mother to cook for me, and after seeing this you just brought me down man! I thought I was good, this is making my mouth already watery an is 9:40 a.m in Spain.

    I like this, it´s easy to make and inexpensive(at least for the prices of food in Spain don´t know about the U.S)

    I´m taking notice.

    Like

    • Thank you.

      I love Spain. Which part of the country are you in? I was last there in 2012, down in Barcelona traveling around the south for the summer. Ah, memories. 🙂

      Like

    • It’s AP, love. It means All Purpose. 🙂 I went back and took out the abbreviation.

      In short, flours all have different gluten contents, which means the starch content would also change. To help people achieve the closest results across national boarders I’m specifying a type of flour, the most common flour.

      Cheers,

      Like

      • Halfwitted typo, me old china: I’d been exchanging comments with AB. Sighh …
        OK: this is not a term I’m familiar with down here, but it makes sense. Even if you did remove it. They’re not all as dense as me, you know. [grin]

        Like

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