Thanksgiving has passed. The holiday was filled with wonderful food and plenty of over indulgence. We are exhausted.
Over the months, I have been reading many of your blogs that highlight Dorie Greenspan’s cookbook, around my french table. I am now a proud owner of her cookbook, and this is the first recipe that was prepared. A beautiful, silky smooth cauliflower soup that is easy to prepare, and hits the spot just right on a cold day, following a huge eating festival.
We generously peppered and drizzled the soup with a bit of good extra-virgin olive oil just before serving.
Creamy Cauliflower Soup Sans Cream
Recipe from around my french table
1 tablespoon olive oil
1 tablespoon unsalted butter
2 Vidalia, Spanish, or large yellow onions (about 3/4 pound), coarsely chopped
2 garlic cloves, split, germ removed, and thinly sliced
3 celery stalks, trimmed and thinly sliced
2 thyme sprigs, leaves only
Salt and freshly ground white pepper
1 head cauliflower, leaves removed, broken into florets (discard the tough core)
6 cups chicken or vegetable stock
Put the olive oil and butter in a large Dutch oven or soup pot and warm over low heat. When the butter is melted, add the onions, garlic, celery, thyme, 1/2 teaspoon salt, and a few grinds of white pepper. Stir until all the ingredients glisten with oil and butter, then cover the pot and cook slowly, stirring often, for 20 minutes.
Toss the cauliflower into he pot and pour in the broth. Bring to a boil, reduce the heat so that the broth simmers gently, and cook, uncovered, for another twenty-minutes, or until the cauliflower is very soft.
Puree the soup in batches in a blender or food processor; or use an immersion blender. This soup is best when it is very smooth, so if you think it needs it, push it through the strainer. (If you’ve used a standard blender, this shouldn’t be necessary.) Taste for salt and pepper; I like to pepper teh soup generously.
Serve plain or garnished with the topping of your choice.
Optional toppings: Extra-virgin olive oil, walnut oil, grated cheese, crushed toasted walnuts, creme fraiche or sour cream, caviar or shaved truffles.