Purple Cauliflower Soup

If you saw the pictures from my Buy Local post, you know that we found some bright purple and orange-yellow cauliflower at the Silver Spring farmers' market.  Chloe carried the purple one home in her little backpack.  Apparently both of these colors are naturally existing cultivars, not the result of some mad scientist's genetic engineering.  The children were immediately drawn to the bright colors;  although I love the color as a color, the idea of eating something this bright color took a bit of getting used to for me.

We have bought these fabulously colored cauliflower a few times now and eaten them roasted and in a salad with lemon and pine nuts.  The children love roasted cauliflower, but weren't crazy about the salad.  This soup on the other hand, envisioned and executed by Gabe, was a success.  It was delicately flavored, creamy and delicious. 

We topped it with a dollop of creme fraiche and some chopped chives.  It was the first time that the children tried creme fraiche and it was a big hit.  They also loved snipping their own chives on top of the soup.  They held the bunch of chives in one hand and used scissors to snip the chives.  I don't know if it is the act of snipping or the mild taste of the chives, but they all wanted to add them to their soup. 

Gabe had planned to serve the soup cold, but by the time it was done, we didn't have time to let it cool; we ate it hot.  The creme fraiche melted into the soup, which was quite yummy.  In the cooking process, the cauliflower turned from a deep purple to lavender, which I think was a big part of the appeal for the kids.  Chloe spooned up this soup in record time, and the other two also cleaned out their bowls.  Once we got over our reluctance to eat purple food, Gabe and I loved it too.

Purple Cauliflower Soup

If you don't have purple cauliflower any other color would make an equally delicious soup.

Serves 5
10 minutes preparation time
30 minutes cooking time

1 tablespoon olive oil
1 medium onion, sliced thinly
1 shallot, sliced thinly
1 cauliflower, preferably purple, washed and cut into small florets
1 bay leaf
2-3 sprigs fresh thyme (or 1 teaspoon dried)
1 teaspoon salt
a few grinds fresh pepper
1 cup milk
creme fraiche for serving
chives for serving

Heat the olive oil over medium-high heat.  Add the onion and shallot and saute them until they have softened, about 6 or 7 minutes.  Add the cauliflower and saute for a few minutes, until the cauliflower just begins to soften.  Add 4 cups of water, the bay leaf, thyme, salt, and pepper.  Cover the pot and bring to a gentle boil.  Remove the lid and simmer until the cauliflower is tender, 20 to 25 minutes. 

When the cauliflower is finished, remove the bay leaf and thyme sprigs (if you used fresh thyme).  Puree the soup with a hand blender.  Stir in the milk.  If you are eating the soup cold, refrigerate it now.  If you would like to eat it hot, return the soup to the stovetop, add the milk, and heat it over low heat until the soup is heated through.  

Serve the soup into bowls and top with the creme fraiche.  Let children snip chives over their own servings, if they like.

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Comments

[Andrea]

Did I ever tell you about our rainbow meal (basically a fancy salad) followed by rainbow dessert (fruit salad). It was a big hit. Next time we'll have some purple cauliflower soup! It looks delicious.

[Margy]

Ooooh -- I love the idea of a rainbow meal. What did you do for blue? potatoes?

[B Green]

My husband and I picked up a purple cauliflower at our local co-op simply because of the beautiful color! I wasn't sure what to make with it, and then I found this recipe you posted. I made this soup tonight with a few adjustments - added one potato, curry powder, sugar, and replaced the creme fraiche with quark. My husband and I loved it! It was delicious and very easy. Thanks for sharing!

BPG