This lovely soup has a silky texture and an earthy, pleasing flavor. I’ve added a bit of ground coriander and fresh thyme, but you could go bolder with curry spices or ginger. Don’t be afraid of the cream here – it is a very small amount that subtly enriches and smooths out a purée that already has a pretty nice texture. You could replace it with coconut milk or almond milk if you like.
Serves 4 to 6
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 (generous) cups small cauliflower florets (about 1½ lbs. or 1 medium head)
- Kosher salt
- 2 cups leeks (white and pale green parts from about 2 medium leeks), well rinsed and thinly sliced
- 2 teaspoons fresh garlic, chopped
- 1½ teaspoons fresh thyme, chopped
- 1 teaspoon ground coriander
- 2½ cups low-sodium chicken broth or homemade vegetable broth
- ½ to 1 teaspoon fresh lemon juice, more to taste
- 6 tablespoons heavy cream or 1/3 cup coconut milk
- Chopped fresh herbs, toasted nuts, or croutons for garnish (optional)
1. In a medium (5- to 6-quart) Dutch oven, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium heat. When the butter has melted, add the cauliflower and ½ teaspoon salt. Turn the heat up just a bit, closer to medium-high, and cook, stirring frequently, until most of the florets have some browning on them, about 10 minutes. Use a slotted spoon to transfer to a plate or sheet pan.
2. Add the remaining 1 tablespoon butter and 1 tablespoon oil to the pot and reduce the heat to medium. Add the leeks (with any water still clinging to them) and ½ teaspoon salt. Stir, cover, and cook until softened, about 5 minutes. Uncover and continue cooking until just starting to brown, another 6 to 8 minutes.
3. Add the garlic, thyme, and coriander and stir until fragrant, about 30 seconds. Return the cauliflower back to the pot. Add the chicken broth or vegetable broth, 2½ cups water, and ½ teaspoon salt to the pot. Stir, bring to a boil, reduce to a simmer, and cook, uncovered, until the cauliflower is just tender (but not falling apart), 10 to 12 minutes.
4. Remove the pot from the stove and let sit for 10 minutes or so. Transfer the soup in batches to a blender. (Do not fill the blender more than two-thirds full of hot soup, and vent the lid, covering it partially with a folded dish towel to prevent hot splashes from getting on you.) Add a couple tablespoons of cream to every batch and purée on high until very smooth. Combine the batches back in the hot pot; season with a little lemon juice, and taste for salt and lemon. Serve right away, garnished with chopped nuts, herbs, or croutons if you like.
This recipe was orginally published along with the article, Soup, There It Is!