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2.8 from 24 votes

Green Cauliflower Soup with Fried Shallots

Balanced, flavorful, and enjoyable—this recipe has it all.

Course: Soup
Cuisine: American , Vegetarian , gluten-free

Ingredients

  • 3 leeks cleaned and sliced
  • 2 large shallots peeled and chopped
  • 2 cloves garlic minced
  • 2 Tbsp olive oil
  • 2 Tbsp butter or substitute more olive oil
  • 1 medium green cauliflower core removed and florets roughly chopped (about 1 lb after trimming)
  • 1 medium russet potato peeled and chopped
  • 3 cups chicken stock or water
  • fresh sage about 6 large leaves (you can use 1 tsp dried)
  • Handful of fresh parsley
  • 1/4 cup freshly grated Parmesan cheese
  • salt
  • Freshly ground white pepper
for the fried shallots
  • 2 -3 large shallots
  • sprinkle of flour leave out for gluten free
  • salt and pepper

Instructions

    Cup of Yum
  1. Heat the butter and olive oil in a heavy soup pot. Saute the leek, shallot and garlic for about 5 minutes until softened.
  2. Add the potato and cauliflower florets. Cover the pot and braise over low heat for 20-30 minutes until the vegetables are almost tender. Stir occasionally and be careful not to brown them. Add a splash of water if necessary.
  3. Add the stock or water, sage leaves, 1 tsp of salt, and 1 tsp of white pepper and bring up to a simmer. Simmer until everything is completely soft, about 5 minutes or so.
  4. Working in batches, transfer the soup to a food processor or blender and puree. You can also use an immersion blender. Add the fresh parsley at this point and puree with the soup.
  5. Return to the stove and add the cheese. Reheat and taste. It will probably need more salt and pepper. If the soup is too thick, add a little water.
  6. Serve hot topped with fried shallots.
  7. To make the fried shallots, peel the shallots and slice them into thin rings. Gently separate the rings. Toss them in a little flour, salt and pepper. Shake off the excess.
  8. Coat the bottom of a saute pan with a generous amount of olive oil and heat over medium high heat till hot. Working in batches, drop the shallots into the hot oil and let them sizzle and brown, stirring and turning often. Don't crowd the pan, or the shallots won't crisp. They are done when they are browned and crispy, about 2 minutes or so. Remove them to a paper towel. Adjust your heat so they brown but don't burn.

Notes

  • Rainbow cauliflower is widely available in grocery stores, and of course farmer's markets. It comes in green, orange, and purple.