Thursday, December 3, 2009

Fall Harvest Recipe, Cauliflower Soup

The first course of dinner was a roasted cauliflower soup with parmesan crisps and chive oil. The soup is a simple puree that can be done with so many seasonal vegetables. And the parmesan crisps are a neat trick to have in your culinary back pocket. enjoy.

Cauliflower Soup
Serves 4

1 head cauliflower, separated in to medium size pieces
1 onion, diced
3 c chicken stock
¼ c heavy cream
3 sage leaves
salt and pepper

Boil cauliflower florets in chicken stock until soft. Sautee onions separately and add to cauliflower mixture. Add cream, sage salt and pepper and reduce by half.
Remove sage leaves and add cream mixture to blender. Puree on high until smooth. Season with salt and pepper, to taste. Garnish with chive oil and parmesan crisp.

Parmesan Crisps
Cover a baking sheet with parchment. Place tablespoons of grated parmesan cheese on parchment and spread each out with a spoon into small flat circles. Bake in a 350 degree oven for 5-6 minutes.

Chive Oil

Blanch 2 bunches of chives, Dry on paper towels. Blend in a blender with 1 cup of good olive oil. Strain through a fine sieve.


  1. Absolutamente deliciosa, me encantan este tipo de sopas suaves y aterciopeladas, es un fantástico comienzo para un comida. En estos días publique una receta de sopa de coliflor con naranjas, que tomamos en Escocia en una visita a unos amigos.

    Preciosas fotos, son siempre tan delicadas y transmiten tanto.


  2. I just found your blog and I am in love... I'm going to try this soup over the weekend.

  3. Maravillosa y sublime fotografía, me encantan las sopas en Invierno, en Otoño, siempre.
    Un abrazo.

  4. Love your blog. This looks delicious! Nice and easy too. Definitely going to give this one a go, sounds like a lovely warming winter recipe.


  5. I just made this and it was soo delicious. I love your blog!

  6. Can you make this soup without the heavy cream? Any good substitutes?

  7. My fiance just made this last night- delicious! He also added parmesean rinds for extra umami, which was a great addition to the flavors. I just wish there was more!