Wednesday, June 30, 2010

Two Ingredient Cold Cauliflower Soup

Cauliflower Soup can get complicated but this recipe uses just two ingredients for the purist and easiest soup ever.  Eat it cold in the summer garnished with chives and black pepper like vichysoisse soup.   In cold weather,  it is as warming as potato soup without the extra carbohydrate load.  It freezes well too.  What more can one say?  Only that people who don’t think they like cauliflower (like children) really like this.

Two Ingredient Cauliflower Soup
1 large head cauliflower, cut into small florets
1 quart chicken stock  (2 cans of low sodium chicken broth is fine)

  • Combine ingredients in a large pot and place over medium-high heat.  Cover and bring to a boil. 
  • Lower heat to a low boil (above simmer) and cook 30 minutes until cauliflower is soft.  
  • Use an immersion blender or a standard blender to puree the soup.  If using a standard blender, allow soup to cool 1/2 hour before blending to prevent a hot eruption.  If you’d like a thinner soup, add a bit of water.  
  • Taste for salt and pepper.  Depending on the stock or broth, you may add up to a teaspoon of salt.  Serve hot or cool and refrigerate for cold soup.