3 hours ago
Tuesday, November 29, 2011
This is a rich and luscious soup and you will swear that there is cream or cheese in the recipe.
Roasting the cauliflower, instead of boiling it, makes the flavors deep and rich and gives the soup a caramelized flavor.
I served it as a main course, so I had to add the torn bread and hazelnuts to the top for my husband or he would say that "soup is not a meal" (from the Seinfeld episode).
Caramelized Cauliflower Soup (adapted from Sprouted Kitchen)
1 large head cauliflower
1/2 tsp. fresh grated nutmeg
kosher salt and pepper
2 tsp. olive oil
1 large shallot, chopped
1 clove garlic, chopped
3 cups low sodium vegetable or chicken Broth
1 tsp. dried thyme
1 Tbsp. white balsamic vinegar
1 tsp. extra virgin olive oil
1 cup fresh torn bread, 1" pieces
handful of toasted hazelnuts or almonds
fresh thyme leaves
shaved Parmigiano Reggiano (optional)
Preheat the oven to 400F.
Cut the cauliflower into florets and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle the fresh nutmeg and a hefty pinch of kosher salt and pepper and toss everything to coat. Bake on the middle rack for about 35 minutes, tossing the cauliflower halfway through, until they are fully roasted and you see a good amount of brown edges.
While the cauliflower roasts, start the broth. Heat the oil in a saucepan and saute the shallots and garlic for about 5 minutes to soften. Add the broth, dried thyme and vinegar and warm through.
When the cauliflower is cool, add it and the broth mixture to a food processor or blender and process until smooth. I used an immersion blender which is one of my favorite gadgets.
Taste for salt and pepper. If you want more contrast, add a bit more vinegar. Add it back to the saucepan to keep warm.
To make the croutons, heat the remaining oil in a small pan, add the torn bread and a pinch of ground pepper and stir it around for 5-8 minutes until crisp and the edges are browned.
Serve each portion with a few croutons, chopped hazelnuts or almonds and a pinch of fresh thyme leaves and shaved parmesan, if using.
I loved this soup. So easy and delicious.