Rating: 4 stars
905 Ratings
  • 5 star values: 0
  • 4 star values: 905
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  • 1 star values: 0

This silky cauliflower soup is the ideal meal during a cold winter night.

Chef Steven Satterfield
Steven Satterfield
March 2011

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Credit: © John Kernick

Recipe Summary

active:
15 mins
total:
50 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a soup pot, melt the butter. Add the onion, shallot and garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the cauliflower, thyme and bay leaf and cook, stirring occasionally, until the cauliflower is barely softened, about 5 minutes. Add the broth and water and season with salt and pepper. Simmer over moderately low heat until the cauliflower is softened, about 30 minutes. Discard the thyme sprigs and bay leaf.

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  • Working in batches, puree the soup until very smooth. Season with the nutmeg. Serve the soup with Seared Scallops, Herb Salad and Dijon-Roasted Cauliflower.

Make Ahead

The soup can be refrigerated for up to 2 days.

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