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Creamy Cauliflower Soup
Created by: Howcan Team
Ingredients
- 1 head of cauliflower, chopped into florets
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
- Add the chopped cauliflower florets to the pot and sauté for another 5 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the cauliflower is tender.
- Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- Stir in 1 cup of heavy cream and season with salt and pepper to taste. Heat the soup over low heat until warmed through.
- Ladle the creamy cauliflower soup into bowls, garnish with fresh parsley, and serve hot. Enjoy!
Creamy cauliflower soup has a rich history dating back to the 18th century in France, where it was a popular dish among the aristocracy. Renowned chefs like Marie-Antoine Carême and Auguste Escoffier elevated the soup to new heights with their innovative recipes. Today, this velvety soup is enjoyed worldwide, with variations in different regions. The best version of this dish can be found in the heart of Paris, where top chefs use the finest local cauliflower and cream to create a luxurious texture. To make the perfect creamy cauliflower soup, it's crucial to sauté the cauliflower until golden brown and to use high-quality chicken or vegetable stock for depth of flavor. For a dairy-free alternative, coconut milk can be used to achieve a creamy consistency. Whether served as a starter or a main course, this timeless soup continues to delight food enthusiasts with its delicate flavor and smooth texture.
45 min
4
220 calories
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