Creamy Cauliflower Soup with a French Twist

Ingredients

• 1 large cauliflower head, cut into florets (about 800g / 1.75 lbs) 1 large cauliflower head, cut into florets (about 800g / 1.75 lbs)
• 1 onion, chopped 1 onion, chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons butter 2 tablespoons butter
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• Olive oil, for garnish Olive oil, for garnish
• Fresh herbs (such as parsley or chives), for garnish Fresh herbs (such as parsley or chives), for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 17g, 8g
• Protein: 5g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the cauliflower florets to the pot and stir well to coat them with the butter and onion mixture.
3. 3.
   Pour in the vegetable broth and add the thyme sprigs and bay leaves. Season with salt and pepper to taste.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the cauliflower is tender.
5. 5.
   Remove the thyme sprigs and bay leaves from the pot. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. 6.
   Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until warmed through.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Ladle the Creamy Cauliflower Soup into bowls. Drizzle with olive oil and sprinkle with fresh herbs for garnish.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Cauliflower — Make sure to cut the cauliflower into evenly sized florets to ensure even cooking. If you prefer a smoother texture, you can strain the soup through a fine-mesh sieve after blending.
• Heavy cream — For a lighter version, you can substitute half-and-half or whole milk for the heavy cream. However, keep in mind that it will alter the richness and creaminess of the soup.

Tips & Tricks

• For added flavor, you can sauté the cauliflower florets in the butter and onion mixture before adding the broth.
• To make the soup more filling, you can add cooked bacon or croutons as a topping.
• If you prefer a thinner consistency, you can add more vegetable broth or water to adjust the thickness of the soup.
• Experiment with different herbs and spices to customize the flavor profile of the soup. For example, a pinch of nutmeg or a sprinkle of smoked paprika can add a unique twist.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Creamy Cauliflower Soup as a starter for a French-inspired dinner party or as a light lunch accompanied by a crusty baguette. Pair it with a fresh green salad for a complete meal.

Presentation advice

When serving the Creamy Cauliflower Soup, use elegant soup bowls or small ramekins for an elevated presentation. Drizzle a swirl of olive oil on top of the soup and sprinkle fresh herbs over it to add a pop of color. Serve with a side of warm bread for dipping.