Nick has definitely earned the title for best soup chef in our household. I always think mine are good, but then I taste his, and they just put mine to shame. Recently he has perfected our go to cauliflower soup recipe, making it a tad chunkier in texture, by incorporating more whole pieces into the dish and adding a touch of flour, which I think fills you up more. This soup is perfect for an appetizer, or if you are feeling lazy like us lately, an entire meal above, accompanied with a delicious meat and cheese spread. Obviously, I recommend a over toasted baguette to dip into the soup while you eat it too!
It’s beginning to feel a lot like Christmas over here, as we put our tree up Sunday and hung our stockings! My Christmas shopping is actually 95% done (talk about a productive Black Friday online shopper over here). Looking forward to watching NYC get holiday festive, as I always think it’s the prettiest season in the city.
Updated Cauliflower Soup: serves 4
- 1 head cauliflower (cut into florets)
- 1 medium onion (chopped)
- 1 box chicken stock
- 1 chicken bouillon cube (or 1 tsb chicken bouillon)
- 1/4 cup flour
- 1/2 cup whole milk (any kind of milk should work)
- 1/2 tsp ground nutmeg
- Pour 1 cup of the chicken stock, the bouillon cube, and 1 tsp poultry seasoning (if you don’t have poultry seasoning, double the bouillon) into the sauce pot, and bring to a simmer. Add the cauliflower, steam in the broth for ~10 mins. Stir every few minutes to make sure all the cauliflower gets the chance to cook in the concentrated stock. Cauliflower should be just slightly firm by the end of cooking. Strain the cauliflower, making sure to preserve the broth.
- Heat the same saucepan over medium heat. Melt 1.5 tbsp butter in the pan. Add the chopped onion, saute until just soft, ~3 mins.
- Dust the onions with the flour, stirring constantly to coat the onions. Make sure not to add the flour too quickly, or it will form lumps (if you’re fancy you can do it through a sifter, but we just sprinkle by hand.) Cook until browned, ~2 mins.
- Add the remaining stock, the concentrated preserved stock, 1/2 the cauliflower, and the nutmeg. Simmer over low heat until ~1/3 reduced, ~10 mins.
- Blend the mixture until smooth. Return the pan to medium heat, simmering until you get the desired texture (we tend to like it a little thicker, so that it can lightly coat a spoon) ~10 mins. Add the milk for the last minute.
- Split the other 1/2 of the cauliflower evenly amongst the bowls, and pour the soup over it. Serve!