Description
Comfort food at its finest! This creamy cauliflower soup is a simple yet elegant meal, perfect for a chilly evening.
Ingredients
Units
Scale
- 1 1/2 heads cauliflower
- 1/2 cup (118 ml) white wine
- 6 cups (1420 ml) water
- 1 cup (237 ml) heavy cream
- 1 tbsp butter
- Salt
- Pepper
- 1 pc shallot
- 4 slices day old bread
- 1-2 cloves garlic
- 2 tbsp olive oil
- Parsley
Instructions
- In a large pan, heat olive oil over medium heat and sauté the shallots for 5 minutes. Increase heat to high, add wine, and boil for 2 minutes.
- Rinse and cut the cauliflower into six pieces, add to the pan, cover with water, add salt, and boil until soft (approximately 15 minutes).
- Remove the cauliflower and shallots. Boil the remaining water until reduced by half.
- Finely chop one piece of cauliflower and set aside.
- Return the remaining cauliflower to the water and blend with a hand blender. Add cream and butter; blend until smooth. Simmer for 5 minutes. Season with salt and pepper.
- Rub bread with halved garlic cloves, drizzle with olive oil, season with sea salt, and top with chopped parsley.
- Grill bread in a hot oven (400°F/204°C) for 5 minutes until crispy.
- Before serving, add the reserved chopped cauliflower to the soup. Serve in a deep plate, drizzle with olive oil, and serve with garlic bread.
Notes
- For a richer flavor, roast the cauliflower before adding it to the soup.
- To make this soup vegan, substitute coconut cream for heavy cream and vegetable broth for the white wine.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 5
- Protein: 8
- Cholesterol: 40