This recipe has no sugar or milk in it although it comes out creamy and slightly sweet tasting. Cooking part of the cauliflower longer than the rest changes the flavor and makes it a creamy texture. If you cook cauliflower too long it looses its flavor so follow the times in the recipe and when re-heating, do not leave it on the stove long. This soup uses three types of onions if you count the optional garnish. Please be careful, if onions upset your stomach -- this isn't the recipe for you.
Serves 4 to 6
Be sure to thoroughly trim the cauliflower’s core of green leaves and leaf stems, which can be fibrous and contribute to a grainy texture in the soup.
- 1 head cauliflower (2 pounds)
- 3 tablespoons butter (pasture raised cow butter), cut into 3 pieces (you may be able to use ghee without much flavor change although with pasture raised butter, I do not seem to have any digestive issues)
- 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- ¼ cup chopped onion
- 1 ½ teaspoon Salt to onion and leeks cooking, then salt and pepper to taste if needed
- 4 1/2 – 5 cups water (depending on the size of your cauliflower, you might want to start with 4 1/2 because you can always add more later)
- 3 tablespoons minced fresh chives for garnish (optional), it's easy to cut them with scissors to mince
1. Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove darker outer edge; thinly slice core. Cut remaining cauliflower crosswise into 1/2-inch thick slices and add sliced core to the bunch. Divide all of the cauliflower in half (½ for long cook and ½ for short cook).
2. Melt 3 tablespoons butter in large saucepan over medium-low heat. Add leek, onion, and 1 1/2 teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes.
3. Increase heat to medium-high; add 4 1/2 cups water, sliced core, and half of sliced cauliflower; and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 20 minutes longer.
4. Process soup in blender until smooth (I have a hand held one that makes it easier, just blend in the bowl), about 45 seconds. If you are using a regular blender, rinse out pan. (I sometimes take out some chunks of cauliflower and then put back in for some nice texture rather than completely smooth soup). Return pureed soup to pan and return to simmer over medium heat, adjusting consistency with remaining water if needed depending on the size of cauliflower you used (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred) and seasoning with salt and pepper to taste (doesn’t take much pepper). Serve, garnishing individual bowls with chives.
This is actually pretty good as a cold soup to me as well as hot. The next day I will put some freshly shredded zucchini and/or carrots on top to garnish or leftover chives. I thought it might make a nice, white sauce but this is not the case. It turns too watery as a sauce.