Cauliflower cream soup


As I child, I used to hate cauliflower. My parents had three ways of cooking it, but I somehow managed to get along with only one of them, which was pickled cauliflower. Breaded cauliflower and cauliflower soup were not to my liking at all. I started being friends with the cauliflower as I grew up, just as I became friends with spinach, courgette, stuffed cabbage and green peas. I have discovered that raw cauliflower is tasty if it’s well seasoned, and I have also discovered that cauliflower soup is good, especially if it contains a bit of meat (even smoked meat). My favorite way of having cauliflower is cream soup, not very sweet, but with complementary flavors, smooth and silky. Let me tell you how you can make four servings of cauliflower cream soup:

Chop two medium onions and let them soften in a tablespoon of butter and a tablespoon of cooking oil, at a low temperature, dusted with a bit of salt. After the onion becomes soft and translucent, add 7-800 grams of small cauliflower chunks. Stir well and leave it under a lid, on a just as low temperature as before, for 10 minutes. Cover it with meat stock or hot water and allow it to boil until the cauliflower softens.


Put the contents of the pot into a blender (I’m still a fan of Vitamix) and add 120-150 ml of cooking cream. Blend until you obtain the desired texture. Place the cream soup on low temperature again, for 5-6 minutes. Season with salt, add ground nutmeg, thyme (or fresh oregano) and extra virgin olive oil. If you want, you can add a tablespoon of mascarpone or two raw egg yolks (do it carefully, because if the cream soup is too hot, you will ruin it). It’s not that complicated. Stay healthy!


Special thanks to
Oana Bodnariuc, Authorized Translator

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