Soup season has arrived, and I am very pleased about that! Soups are so versatile that you can make hearty soups as a main course for dinner or lighter soups to enjoy at lunch or as a first course at dinner. Soups generally freeze well, so you can double a recipe and make a large pot full to enjoy at a later date. You can play around with the ingredients that you put in your soup depending on your taste or what you have on hand, and best of all, they are comfort in a bowl, especially on a cold, blustery day.
This soup highlights cauliflower, an often unappreciated vegetable many folks overlook. While not having a lot of flavor on its own, cauliflower adds texture and structure to a soup such as this one. This soup can be prepared relatively quickly, and the brown butter and crispy sage truly enhance the cauliflower’s subtle flavor. The soup requires only a tiny amount of cream to help thicken the soup, as the cauliflower will help create the needed creaminess when blended. If you are lucky enough to have a Parmesan rind on hand, throw it into the pot to help flavor the soup. This soup is elegant, creamy, and full of flavor, making it perfect for serving when entertaining or for a family mid-week dinner. If you want to double this recipe and freeze some, freeze the soup on its own, making the brown butter and crispy sage topping fresh when you reheat the soup to serve.
Deborah Mele 2021
- 3 Tablespoons Olive oil
- 1 Onion, Sliced, about 1 1/2 Cups
- 4 Garlic cloves, Chopped
- 1 Large Head Cauliflower, About 1 Kg, Trimmed & Cut Into Florets
- Juice of 1/2 Lemon
- 4 Cups Chicken Broth (Or Vegetable)
- 3/4 Cup Grated Parmesan Cheese (Plus Parmesan Rind If Using)
- 1/2 Cup Heavy Cream
- Salt & pepper To Taste
- 4 Tablespoons Unsalted Butter
- 1/2 Cup Fresh Sage Leaves, Divided
- Cracked Black Pepper
- Heat the olive oil in a large stock pot over medium heat and cook the onion for 5 minutes until softened.
- Chop 2 Tablespoons of the sage and add that to the onions along with the garlic along with salt and pepper.
- Cook another 2 minutes.
- Add the cauliflower, broth, a cup of water, lemon juice, and
- Parmesan cheese rind if using, and bring to a boil.
- Reduce to a simmer and cook for 20 minutes, adding the cream and grated Parmesan during the last few minutes.
- While the soup is simmering, heat the butter in a saucepan over medium high heat.
- Once the butter starts to foam, add the sage leaves and continue to cook, stirring often until the butter is brown and the sage is crisp.
- Discard the rind and pour the soup mixture into a high speed blender.
- Blend the soup until very smooth, then return to the soup pot and keep warm.
- Taste soup and adjust seasonings as needed.
- Serve soups in individual bowl topped with a spoonful of brown butter, a sage leaf or two, and some cracked black pepper.
- Serve immediately and enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 348Total Fat: 26gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 57mgSodium: 949mgCarbohydrates: 22gFiber: 5gSugar: 12gProtein: 9g