Cauliflower Soup: Creamy Dreamy Goodness

Cauliflower is inexpensive and looking quite good. With a two heads for five dollar bargain, it’s the ideal time to put cauliflower to good use. With such a chilly forecast coming our way, this particular head was begging to be chopped and simmered. With a silky smooth consistency and cotton white color, my gaze into this dreamy pot of soup, lifted me right into the clouds. But seriously, I know it might seem as if I’m exaggerating with such flowery language, but when prepared just right, food can work magic on all our senses. And the vision of this silky soup transported me to straight into the clouds.

This simple soup is a wondrous combination of fennel, garlic and cauliflower. Not much more. No stock. No broth. Just a touch of butter and olive oil with a brief, slow sauté, quick boil and some sea salt. It’s the dance in the Vitamix blender, twirling amidst the backdrop of motorized music, which helps bring this soup to dreamland. After I salted it, I couldn’t even add pepper to tarnish its purity.

I soon became consumed by the desire to leave this ethereal soup unfettered, yet feeling compelled to add a distinct flavor. Thus came the idea to use this white soup as a blank canvas upon which I would add color, texture and taste. What better way to accent this soup than with homemade croutons, baked with a subtle yet singular taste of curry. A sprinkling of fresh chives and spoonful of shredded Parmesan cheese and my inspiring landscape is complete.

To each his or her own culinary creation. Enjoy and let me know what your favorite soup is by commenting below! I’d love to try making it!

Creamy Cauliflower Soup with Curried Croutons
Makes 6 cups

1 tablespoon butter
1 tablespoon olive oil
1 head of cauliflower, washed, stems removed and cut into pieces
1 large bulb fennel, washed and chopped (omitting any green parts)
3 garlic cloves, peeled and mashed
water to cover
sea salt to taste
pepper (optional)
fresh chives for garnish
6 tablespoons Parmesan cheese (optional)

In a large dutch oven, melt butter and heat olive oil on medium heat. Add the fennel and garlic, sautéing for about 10 minutes, stirring frequently. Do not let it brown or the color of the soup will darken. Add cauliflower, cover with just enough water to immerse the florets. Bring to a boil and turn heat down and simmer until florets are tender — approximately 15 minutes. Turn the heat off and let sit until cool enough to blend. Once cool, puree in a Vitamin blender if you have one. If not, you can use another type blender and mix until as smooth as you possibly can. Season with desired amount of salt.

Curried Croutons

Pre-heat the oven to 350 degrees.
Line a baking sheet with parchment paper.

1 tablespoon olive oil
1 teaspoon yellow curry powder (Jamaican preferred)
4 cups cubed Italian bread

In a medium sized bowl, mix the olive oil and curry powder together. Add the bread cubes and toss evenly. Spread the cubes on a baking sheet and bake for 15 minutes until crispy. Place on top on warm cauliflower soup with chives and Parmesan cheese.