Although I love all kinds of soups, nothing is as satisfying or comforting as a big bowl of thick and creamy soup. I’ve noticed that my kids tend to agree with me on this given how they’ll lick their bowls clean when I make a creamy soup. Since a lot of the creamy soups I make involve a puree or mash of some kind, they are also a good way to sneak some extra veggies into all of our diets.
When I was going through our fridge today, I noticed a head of cauliflower that I had forgotten about. (I also noticed how desperately my fridge needs to be cleaned out, but I’m not going there!) I bought it last weekend with the intention of making some roasted cauliflower to serve as a side one night. But plans changed throughout the week and I realized that this week wasn’t looking very promising for that side dish either. So I decided I’d see what kind of soup I could throw together with the cauliflower instead. We ate appetizer-sized portions with our dinner tonight and will finish the rest off for lunch tomorrow.
The soup turned out delicious! The texture was silky and creamy and the flavors were delicate and subtle, yet definitely still very tasty. My husband and I debated how much we’d charge for a bowl of the soup if we were to serve it in a restaurant. We settled on $6 per bowl. It just tasted like a more expensive soup! And I’m pretty thrilled with that considering it probably cost less than $6 for the entire pot of soup.
Creamy Cauliflower & Garlic Soup
- 1 head cauliflower, cut into florets
- 8 cloves garlic, peeled
- 4 c. chicken stock
- 4 T. butter
- 1/2 c. sliced green onions
- 1/4 c. flour
- 2 1/2 c. milk
- 2 T. diced parsley
- 1 1/2 t. salt; more or less to taste
- 1 t. black pepper; more or less to taste
- 1/2 t. paprika
- 1/8 t. nutmeg
- Additional diced parsley and black pepper for garnish, optional
1. Place the cauliflower florets and garlic cloves in a medium sauce pan. Pour in chicken stock. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes, until the cauliflower is tender.
2. Drain all but 1 1/2 c. of the cooking liquid from the pan. Puree the cauliflower and garlic until thick and smooth. Pour in a bowl and set aside.
3. Meanwhile, melt the butter over medium heat in the sauce pan. Stir in the sliced green onions and cook for 2 minutes. Stir in the flour and cook for another 2 minutes. Pour in the milk. Bring to a slow boil and let boil until slightly thickened, stirring frequently.
4. Reduce heat to low and slowly add the cauliflower puree to the pan and stir to combine. Add the parsley, salt, pepper, paprika and nutmeg. Continue to simmer about 5 minutes, just to let all the flavors combine. Taste and adjust seasonings as needed. Ladle into individual bowls and garnish with more parsley and black pepper, if desired.