Soups/ Vegetable and Grain Soups

Cream of Cauliflower Soup with Croutons & Boiled Egg

Creamy in texture and buttery in flavor, cauliflower soup makes an elegant beginning to a holiday feast. If you wish, garnish the soup with homemade croutons, which are simple to prepare: Toss small cubes of day-old bread with a little extra-virgin olive oil, salt, and freshly ground pepper. Arrange them on a baking sheet in a single layer and bake in a 300°F oven until golden and crisp, 15 to 20 minutes. Cool to room temperature, then store in an airtight container until ready to serve.

Soup in country cups and rosemary

Cream of Cauliflower Soup with Homemade Croutons and Boiled Egg

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Ingredients

  • 2 Tbs. olive oil
  • 1 cup chopped leeks, white portion only rinsed well
  • 1 head cauliflower, outer leaves, and stalks removed and florets separated into 1-inch pieces
  • 3 cups unsalted chicken or vegetable stock, or canned broth
  • 1 cup heavy cream
  • 1 bay leaf
  • 1/4 tsp. finely ground toasted coriander seeds
  • Salt and freshly ground white pepper, to taste
  • 1 hard-boiled egg
  • herbs for garnish

Instructions

1

In a large soup pot over medium heat, warm the olive oil. Add the leeks and sauté, stirring constantly, until tender, about 5 minutes. Add the cauliflower and sauté for about 5 minutes. Add the stock, cream, bay leaf, and coriander, bring to a simmer and reduce the heat to medium-low. Simmer, stirring occasionally, until the cauliflower is very tender, about 45 minutes. Remove the bay leaf.

2

Using a stick blender, puree the soup directly in the pot until it is very smooth and creamy. Alternatively, using a food processor, puree the soup in batches. Press the soup through a chinois or other fine-mesh sieve set over a clean saucepan or soup pot. Season with salt and white pepper. Keep the soup warm over low heat until ready to serve.

3

Ladle the soup into warmed individual bowls, put the hard-boiled egg and garnish with herbs. Serve immediately.

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6 Comments

  • Reply
    Dzoli
    October 9, 2011 at 5:33 am

    Fantastic soup.I do it the same way exept didn't add egg up to now.Great pics;))

  • Reply
    Mario
    October 10, 2011 at 1:30 am

    Hi Yelena! Wow! Your photos are incredible. Sharp, clearand professional lighting. But the vest thing is the soup. This one looks so delicious. I love the Fall. To me, Autumn is Soup Season. Soups of all kinds. And Fall has finally graced us here in northern California.
    I write a blog on food and my musings on life and family relationships. Please visit. Follow if you'd like.

  • Reply
    Anonymous
    October 10, 2011 at 4:15 am

    love your photography… they are just amazing… very inspiring for a new photographer like me

  • Reply
    Grubarazzi
    October 10, 2011 at 5:26 pm

    This sounds decadent. and I love topping it with egg, very different. I shall try that soon!

  • Reply
    Anonymous
    October 10, 2011 at 10:19 pm

    Ibet the photos look as good as the soup!

  • Reply
    Kelly | Eat Yourself Skinny
    October 11, 2011 at 5:38 pm

    Wow these look fantastic and your presentation is just gorgeous! 🙂

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