Smooth Cauliflower Soup With Garlic Bread

Some vegetables grow together with you. Cauliflower is one of them. Kalle Bergman turns it into a creamy soup and serves it with garlic bread.
By Kalle Bergman – Photo By Mads Damgaard

Remember how you hated cauliflower when you were a kid? Well, hate no more. This wonderful member of the Brassicae-family is the perfect ingredient for a blended soup. And this one is both creamy and filling, but still fresh and with vibrant flavors. Don’t throw the water away after boiling – it contains a lot of taste and will be essential to produce the best possible soup here. I also like to keep a few small pieces of cauliflower out of the blending process, and add them just before serving.

HOW TO

Serves 4

• 1 Cauliflower head
• 1/2 Cup (1,25dl) of white wine
• 6 (1,5l) Cups of water
• 1 Cup (2,5dl) of heavy cream
• 1 Tablespoon of organic butter
• Salt & pepper
• 1 Shallot, finely chopped
• 4 Slices of good, day old bread
• 1 Clove of garlic
• 1/2 Cup (1,25dl) of parsley, finely chopped
• 1/2 Teaspoon of sea salt
• 1 Tablespoon of olive oil

1. In a large pan, heat up olive oil and saute the shallots for 5 minutes over medium heat. Turn the heat up to high, add the wine and boil for 2 minutes.

2. Rinse and cut the cauliflower into six pieces and add to the pan. Cover with water, add a pinch of salt, and boil until soft – about 15 minutes. Remove the cauliflower and shallots, and let the remaining water continue to boil until reduced to half.

3. Chop one of the cauliflower pieces very finely and set to the side for later.

4. Return the rest of the cauliflower to the water and blend with a hand blender. Add the cream and butter, and blend again until completely smooth. Let simmer for 5 minutes. Season with salt and pepper to taste.

5. Rub the bread with halved garlic pieces and drizzle a little olive oil on each. Season with sea salt and top with some chopped parsley. Grill in a hot oven for 5 minutes until crispy.

6. Right before serving, return the remaining small pieces of cauliflower to the soup and serve in a deep plate. Drizzle some olive oil on top and serve with the garlic bread.

BON APPÉTIT!