March 06, 2006

Winter White Cauliflower Soup

Winter White Cauliflower Soup
1 medium onion, chopped
5 cups (about 2 heads worth) cauliflower florets
2 1/2 cups chicken stock
1 cup milk
2 tablespoons olive oil
1 teaspoon whole coriander
1 teaspoon salt
1 teaspoon white pepper

In a dry, hot pan, quickly roast the coriander seeds until fragrant. Grind into powder using a mortar and pestle or a spice grinder. Set aside. In a large pot, heat the olive oil. Add the onions and cook for about 5 minutes or until they are soft and translucent. Do not let them brown. Add the cauliflower, salt, pepper, coriander and broth. Bring broth to a boil, stirring occasionally. Reduce to a simmer and cook 20-30 minutes or until the cauliflower is tender and easily cut. Using a regular blender or immersion blender, blend until smooth. If you are using a regular blender, you will have to do this in steps, pour the blended soup in to another large pot as you go. If using an immersion blender, you can blend the soup right in the same pot. Once blended, add the milk. Return to heat and allow to simmer another 5 minutes or until thoroughly heated. Stir and serve.

My thoughts:
I think this soup would convert cauliflower haters into cauliflower lovers. Slowly cooking the cauliflower in the broth mellows it and allows a bit of sweetness to shine through. I served it with some chopped garlic chives as a garnish and garlic chive buttermilk biscuits on the side.