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Soups

Cauliflower Soup with Crispy Shallots

Cauliflower Soup with Crispy Shallots

[Photograph: Carrie Vasios]

This creamy yet light cauliflower soup makes an elegant starter to a heavy meal.

Adapted from Around My French Table by Dorie Greenspan.

Cauliflower Soup with Crispy Shallots

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About This Recipe

Yield:serves 8
Active time:30 minutes
Total time:1 hour 10 minutes
This recipe appears in: Serious Entertaining: Hanukkah Dinner Party

Ingredients

  • 2 tablespoons olive oil
  • 4 cloves of garlic, thinly sliced
  • 1 large onion, roughly chopped
  • 3 stalks celery, thinly sliced
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt plus more to taste
  • Pepper
  • 1 large head cauliflower, cut into florets
  • 6 cups chicken broth
  • 3 large shallots, thinly sliced
  • 1 cup vegetable oil

Procedures

  1. 1

    Heat olive oil in a large soup pot of medium low heat. Add onion, garlic, celery, and thyme, 1/2 teaspoon salt, and a few grinds of black pepper.

  2. 2

    Cover pot and cook, stirring occasionally, for 20 minutes.

  3. 3

    Add cauliflower and chicken broth to the pot. Bring to a boil then reduce heat and simmer until cauliflower is fork-tender, 20 minutes.

  4. 4

    Use an immersion blender or a food processor to purée soup until smooth. Season with salt and pepper.

  5. 5

    Just before serving, line a plate with paper towels. Heat vegetable oil in a high-rimmed saucepan until very hot but not smoking. Add shallots and fry until golden, about 5 minutes. Sprinkle shallots over soup and serve.

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