Well, after sitting out the last couple of weeks’ worth of French Fridays with Dorie, I’m happy to be back in this Friday with Creamy Cauliflower Soup Sans (without) Cream. And for the first time in a long time, I didn’t change much at all in the recipe! I know. It’s amazing!
Notes/Observations:
1. I really liked this soup and thought it was even better the next day.
2. I used some parmesan cheese, olive oil, fresh ground black pepper and toasted walnuts for the garnish.
3. Next time, I may throw a potato in there too. And more garlic. And for some reason, I’m thinking a little lemon zest may be interesting. Anyway, I will probably be making this one again.
Okay, here’s a link to everyone’s posts and my photos below.
My head of cauliflower, about to be broken down.
I threw a sprig of thyme in with the soup, instead of just the leaves. Then I just pulled the sprig out before blending.
Speaking of blending…here’s a shot of that because it is super interesting!
I did pour my soup through a mesh strainer to make sure it was very smooth (it was).
The finished product — with parmesan shavings, olive oil and toasted walnuts. I added some freshly ground black pepper after the photos were taken.
Very lovely presentation!
I am impressed that you strained the soup for that extra level of creaminess!
Thanks Cher! 🙂 I actually didn’t catch much in the strainer, but I think just pushing some of the soup against the mesh helped make it creamier as well. 🙂
I have to agree with you – this was delicious, fun to make, great to eat and I didn’t change a thing. I went the walnut oil and toasted chunky walnut route. My only complaint – it wasn’t “cauliflowery” enough for me. I really, really, love cauliflower. I honestly think a little lemon zest wouldbe just the zing it needs.
I still have leftovers and should try it with oil and and little nutty cheese or walnuts. I can also see a little lemon in it to brighten it up … maybe lemon zest or a gremolata on top? For my first go-round, though, I made mussels. So yummy.
Beautiful soup! I may not have been too enthusiastic about this soup, but the presentations have all been lovely!
This was a lovely soup. I will have to try it with oil and Parmesan.
mmm I loooove your photos! I also thought the soup tasted better the next day!!!
I added bacon and grated swiss cheese to mine, but there are so many variations to go with this recipe.
Yours looks so delicious. Will definitely be repeated.
This soup can go in so many directions. Great ideas about what to do next time! I still have some leftovers and I think I’ll try the Parmesan cheese tomorrow.
Your soup looks beautiful – I love the shot of it in the blender!
Mary: Thanks! Walnut oil sounds great!
Tammy: I love the mussels idea!
Sara: Thanks! I did like this one, but cauliflower is never my first choice for a soup ingredient.
Margaret: Thank you!
Maria: Thanks!
nana: Okay, I think bacon and Swiss cheese wins everything! 🙂
Betsy: Thank you! Hope you like the Parmesan if you try it!
Magg: Thanks! 🙂
The soup looks lovely! We enjoyed this, but prefer a curried version that I often make.