Cauliflower Soup Recipe | Video
This video will teach you how to make a cauliflower soup base that can be served as is or doctored with different components and garnishes. I will also release a completed dish video that will demonstrate how we plate and serve this soup at Stella.
Simple Soup Ratio
For every one head of cauliflower you will need:
- 4 ounce whole butter (always unsalted)
- 1 yellow onion - Here's how to julienne an onion if your unfamiliar with that technique.
- 1 large shallot (or two small)
- 3 cloves of garlic (peeled)
- 2 leeks (white and light green)
- 1 cup white wine
- 1 cup heavy cream
- Enough water to cover
- Kosher salt to taste
Tools Used In This Video
| This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index. |
Wow that is a lot of alliums. If you garnish with some scallions and chives you will have them all. ;-)
But seriously the soup looks yummy and I am not a soup fan.
One question, would this be the same technique for a winter squash soup? I had a maple squash soup while visiting in Colorado and man was it good.
I can see a fine meshed chinois in my future. ;-)
Thx again.
I have lots of fine mesh strainers, but (until now.. see link above) haven’t seen much in the way of good chinois.
This is pretty much a universal base that can be used for any pureed soup; just swap the cauliflower with an ingredient of you choice and maybe add a complimentary flavor or two. At the French restaurant where I learned this technique, we had about 5-6 soups on the menu, all purees and all composed (poured table side). The butternut squash soup that we served was this exact recipe but the cauliflower was replaced with peeled chunks of butternut squash and a tiny touch of honey, fresh sage leaves and cinnamon was added right at the end. It was delicious.
@ Greenbake,
Any fine mesh strainer will work. I prefer the connnical chinois in a professional environment because they're a little more efficient to use, especially when making large quantities. At home, I just use a simple "domed" fine mesh strainer like this.
How critical are the shallots? I can make this today without having to go to the store.
Looks great. I'm very tempted to make it right away. I'm in a cooking mood...I feel like spending the day in the kitchen trying out new ideas.
I need to score some leeks and then give it a shot with some butternut squash I have.
I had made it a point to find this recipe and thanks to you, I have it.
In other words...Go for it! And let me know how it turns out ;-).
Thanks for the xantham gum idea. I've been exploring this ingredient for a few months (thanks to your going on about it in your podcasts). It's becoming a staple in my cooking. You don't need much, and it's super resilient to temperature, time, etc. I've been loath to use flour or cornstarch as thickener as they add a gloopy flavor I don't always like. It's great to have such a versatile alternative.
Zalbar is correct. The wine is there for a little acidity and "roundness" of flavor. I would recommend finishing with a high quality vinegar before serving or a few drops of lemon juice. The flavor profile won't be exactly the same but that doesn't mean you still can't make it delicious!
I was able to find some leeks (ouch $2 each!) and made this soup with butternut squash instead of cauliflower. Very good and very much like the expensive restaurant I originally had it at. I am afraid my dash of cinnamon was just a tad heavy, but other than that, it was darn good.
Thanks again for this recipe.
To Chef Jacob, thanks for the advice on the white roux, but it was so close to being there, I omitted it.
However, it was very mild, not a whole lot of flavor. When I went back to the video to see if I had left something out, I noticed my head of cauliflower was huge. Compared to the video, my cauliflower dwarfed the onions. I think I should have added more onion and garlic to compensate for the cauliflower.
Also, I used a Pinot Grigio because I had it open. A full bodied Chardonnay probably would have added more flavor.
When I got home tonight, my wife had reheated it and the consistency was perfect. She also added more salt, white pepper and some nutmeg, This helped the flavor a lot. If I were to serve it as is, next time I think I would replace the water with vegetable stock.
I am going to try it next time with butternut squash. Thanks for the recipe and directions.
The way I serve this at the restaurant is this: three florets of cauliflower that have been brined in sugar and salt for 60 minutes and then roasted in a hot oven, placed on top of three pieces of mache and garnished with basil oil, togarashi, maldon sea salt and the petals of morning glory flowers. The bowl is presented with the arranged garnishes and the cauliflower soup is poured table side.
I bet it looks impressive!
One thing caught my eye. You brine your cauliflower. My wife and I love it roasted. I toss it with canola oil, S & P and roast in 350 - 375 oven. Toss it with a little butter and a drizzle of olive oil and sweet paprika when it comes out of the oven.
What does the brining do to the flavor? And, what temp is a "hot oven"?
Thanks.