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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.
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
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
Cover pot and cook, stirring occasionally, for 20 minutes.
-
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
Use an immersion blender or a food processor to purée soup until smooth. Season with salt and pepper.
-
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.
