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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 and heat it over low heat until the soup is heated through.
Serve the soup into bowls and top with the creme fraiche. Let each child snip chives over thier own serving, if they like.
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