This is a light soup, no cream! Local cauliflower is at every vegetable stand right now, it is a good time to enjoy it really fresh.
This recipe is one of the most simple soups to make and is a very healthy light start to dinner. Remove all the green parts from the bottom of the cauliflower and remove any black from the flower. Then, steam it on a strainer in a stock pot or boil it in salted water until it is tender but not soft. Purée it in the food processor with two cups of broth and about a quarter of a bunch of fresh cilantro or parsley. This will give it the nice light green color. Add water or hot milk if needed. Serve very hot with grated parmesan and croutons on the side. Add fresh ground pepper! Butter optional.
Note: one cauliflower is about enough for three or four depending on its size. One cup of liquid per person is about right. Of course, you can add onion, garlic, carrots, or leek, but then it will take longer. The cauliflower only recipe should take less than 10 minutes.
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