Chou-fleur Sans Crème

Cauliflower Soup for a Purist

There’s no reason for titling this post in French, other than the fact that chou-fleur is one of my favorite words. In fact, it can be used as an affectionate address, as in, je t’aime beaucoup, mon petit chou-fleur, or “I love you very much, my little cauliflower.”

I say this from time to time to my best friend Emilie, who is half French, the chicest girl I know, and has a penchant for the color white. She’ll wear an all white ensemble: white ballet shoes, white jeans, white T-shirt, white cat eye glasses. She has a signature white that she paints all of the interiors she inhabits.

It’s not surprising then, that she is responsible for sharing this delicious recipe for cauliflower soup, which is wonderful for its purity. No cream necessary. No mire poix. Just a few (white) garlic cloves, a (white) onion and a head of (white) cauliflower.

2 tablespoons olive oil, plus more for garnish
3 cloves of garlic, pealed and sliced
1 vidalia onion or two shallots, chopped
1 head of cauliflower, florets and stems cut into same size pieces
sea salt and white pepper
whatever yummy tidbits you have lying around for garnish (or as Emilie takes it: straight up and white, with no garnish at all)

Heat olive oil in a pot and sweat the onions and garlic until translucent. Add cauliflower and water to cover. Cook on medium heat until cauliflower is fork tender. Blend using immersion blender or in food processor until completely smooth. Serve in bowls and garnish with a drizzle of olive oil, cilantro, sea salt and fresh pepper…or croutons, or currants, toasted pine nuts, or almonds, or sunflower seeds….you name it.

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One Response to “Chou-fleur Sans Crème”

  1. silver cat says:

    How did I manage so long without an immersion blender?!

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