Cauliflower Soup: Like potato soup, but BETTER. My boyfriend is not a huge fan of cauliflower and absolutely loves this.
A friend gave me a recipe for a reduced calorie but creamy cauliflower soup. Looking at the recipe, I thought it sounded like a good basis, and definitely a healthy alternative (coming in at 110 calories and 6 g fat with 6 g fiber) it just did not sound delicious. I am of the belief that if your entire dinner is going to be soup, you might as well make it yummy (ahem, fattening). Of course, you may be of a different opinion, so I am including the original recipe, courtesy of my friend Katie.
ORIGINAL RECIPE
1 (2-pound) head cauliflower
1 tablespoon extra virgin olive oil
1 small onion, thinly sliced
1/3 teaspoon salt
4 cups water
1/4 cup reduced-fat sour cream
1/2 teaspoon ground nutmeg
Salt and freshly ground black pepper
Cut cauliflower into florets and slice stems into 1/3-inch pieces. Heat oil in a heavy-bottomed saucepan over medium heat. Add onion and cook until softened, stirring occasionally, about 5 minutes. Add cauliflower and 1/2 teaspoon salt; cover and cook for 5 minutes. Add water, cover, bring to a simmer, and cook until cauliflower is tender, about 15 minutes.
Puree vegetables and cooking liquid in a blender or food processor until smooth, or use a hand blender. Return to saucepan and whisk in sour cream and nutmeg. Season with salt and pepper to taste and serve.
UPGRADED RECIPE
1 Head Cauliflower
4 strips thin-sliced bacon, sliced into one-inch pieces
2 small or one large onion (I like yellow onions), sliced very thin
2-3 garlic cloves, minced
1/4 c flour
4-6 c chicken or turkey stock
about 7-10 red potatoes, cut in half (leave peels on)
3/4 c heavy cream
salt & pepper to taste
First, section out the cauliflower and steam for about 15 minutes. Meanwhile, render the bacon in a large stockpot under medium-low heat. When the bacon is halfway cooked, add the onion and garlic. Continue cooking for 10 minutes, or until onions are translucent.
A friend gave me a recipe for a reduced calorie but creamy cauliflower soup. Looking at the recipe, I thought it sounded like a good basis, and definitely a healthy alternative (coming in at 110 calories and 6 g fat with 6 g fiber) it just did not sound delicious. I am of the belief that if your entire dinner is going to be soup, you might as well make it yummy (ahem, fattening). Of course, you may be of a different opinion, so I am including the original recipe, courtesy of my friend Katie.
ORIGINAL RECIPE
1 (2-pound) head cauliflower
1 tablespoon extra virgin olive oil
1 small onion, thinly sliced
1/3 teaspoon salt
4 cups water
1/4 cup reduced-fat sour cream
1/2 teaspoon ground nutmeg
Salt and freshly ground black pepper
Cut cauliflower into florets and slice stems into 1/3-inch pieces. Heat oil in a heavy-bottomed saucepan over medium heat. Add onion and cook until softened, stirring occasionally, about 5 minutes. Add cauliflower and 1/2 teaspoon salt; cover and cook for 5 minutes. Add water, cover, bring to a simmer, and cook until cauliflower is tender, about 15 minutes.
Puree vegetables and cooking liquid in a blender or food processor until smooth, or use a hand blender. Return to saucepan and whisk in sour cream and nutmeg. Season with salt and pepper to taste and serve.
UPGRADED RECIPE
1 Head Cauliflower
4 strips thin-sliced bacon, sliced into one-inch pieces
2 small or one large onion (I like yellow onions), sliced very thin
2-3 garlic cloves, minced
1/4 c flour
4-6 c chicken or turkey stock
about 7-10 red potatoes, cut in half (leave peels on)
3/4 c heavy cream
salt & pepper to taste
First, section out the cauliflower and steam for about 15 minutes. Meanwhile, render the bacon in a large stockpot under medium-low heat. When the bacon is halfway cooked, add the onion and garlic. Continue cooking for 10 minutes, or until onions are translucent.
Add the 1/4 c flour to the bacon-onion mixture to make a roux.
Once the flour is fully incorporated (should be fairly quick, within a few seconds), add 1 c of the chicken stock and stir thoroughly.
Add steamed cauliflower and potato halves to mixture. Pour remaining stock over vegetables (does not have to completely cover them, just most of the way). They will shrink.
Bring to a boil over medium heat, then set heat to low and continue simmering for 30-45 minutes, making sure that potatoes are cooked through. Remove from heat. Add salt & pepper (I am pretty generous with both, it is a large soup). Use immersion blender to thoroughly pulverize the entire pot.
Once it is completely blended - no lumps at all - add cream. Use hand mixer to incorporate, but only until just mixed. You can even just stir it in with a wooden spoon.
Serve immediately. I usually make a little extra bacon while the soup is cooking for a garnish, and it is absolutely delicious with a little sprinkling of cheese!
This recipe serves at least 6 people, and you'll definitely have leftovers...unless you have giant bowls.
Tracy- this sounds great! I have made this before but a different version.
ReplyDeleteYum!