“What is the big deal about cauliflower these days?” asked my fiancé, as I dumped more creamy white florets into a steamy cauldron.
He’s right that cauliflower is suddenly all the rage. They’ve hidden it in pizza crusts, for heaven’s sake.
But broccoli’s pale cousin has earned its new reputation as a healthful addition to your diet. It’s low in calories, high in vitamin C and potassium and has compounds which research suggests can help prevent certain cancers. Not too shabby, cauliflower!
Another thing to know about cauliflower is that it loves butter. They are chums. Together with butter and broth, an everyday cruciferous vegetable turns into velvety soup. There wasn’t a drop leftover.
Velvet Cauliflower Soup with Thyme and Chive Oil Drizzle
Makes four delightful servings
- Giant head of cauliflower
- 4 cups chicken or vegetable broth
- 1/4 cup half and half
- 4 TBS butter
- Salt and Pepper to Taste
For Flavorful Garnishes
- 1/4 cup minced chives
- 4 TBS good olive oil
- Several sprigs of fresh thyme
- Cut off green parts of cauliflower, rinse well and cut into slices for easy steaming
- Steam the cauliflower
- Meanwhile, use a mini food processor to blend olive oil and chives. Process as much as possible and then strain out the vegetable matter leaving a luminous green liquid
- When the cauliflower is quite soft, remove from heat and put into a food processor or a high quality mixer with the broth, half and half and butter. Process until liquid velvet.
- Return the liquid to the stove on low heat and season with salt, pepper, and a little minced thyme. When the soup has reached the desired temperature (and taste), remove from heat.
- Serve in separate bowls, artfully drizzling the chive oil and arranging thyme springs for each serving.