If you are a cauliflower hater this brown butter cauliflower soup is for you. It's creamy, silky, and takes no milk or cream plus it tastes like potato!
1head cauliflower2 pounds
8tablespoonsunsalted buttercut into 8 pieces
1leekwhite and light green parts only, halved lengthwise, sliced thin, and washed thoroughly *see note*
1small onionhalved and sliced thin
Salt and pepper
1/2teaspoonsherry vinegarwe used red wine vinegar
3tablespoonsminced fresh chives
Take off the outer leaves of the cauliflower and trim the bottom off of the stem.
Using a paring knife, cut around core to remove it completely; thinly slice core and reserve.
Cut a heaping 1 cup of 1/2-inch florets from head of cauliflower; and set aside.
Cut remaining cauliflower crosswise into 1/2-inch thick slices.
Melt 3 tablespoons of butter in large saucepan over medium-low heat.
Add the leek, onion, and 1 1/2 teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes.
Increase the heat to medium-high; add 4 1/2 cups water, sliced core, and half of sliced cauliflower; and bring to simmer.
Reduce heat to medium-low and simmer gently for 15 minutes.
Add remaining sliced cauliflower, return to a simmer, and continue to cook until cauliflower is tender and crumbles easily, about 15 to 20 minutes longer.
Meanwhile, melt remaining 5 tablespoons butter in 8-inch skillet over medium heat.
Add reserved florets in the measuring cup and cook, stirring frequently, until florets are golden brown and butter is browned and has a slightly nutty aroma, 6 to 8 minutes.
Remove skillet from heat and use slotted spoon to transfer florets to small bowl, and reserve the browned butter in another bowl.
Toss florets with vinegar and season with salt to taste.
Process the soup in blender until smooth, about 45 seconds.
Rinse out pan.
Return pureed soup to pan and return to simmer over medium heat (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred) and seasoning with salt to taste.
Serve, garnishing individual bowls with browned florets, drizzle of browned butter, and chives and seasoning with pepper to taste.
Store remaining soup in an airtight container in the fridge or allow to cool completely and seal in a ziploc in the freezer for up to 1 month.
To wash leeks, slice and place into a bowl of water, swish and lift out the leeks leaving the dirt at the bottom of the bowl.
Brown Butter Cauliflower Soup
Amount Per Serving (1 g)
Calories 284Calories from Fat 216
% Daily Value*
Saturated Fat 14g88%
Polyunsaturated Fat 8g
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 100 Family Favorite Easy Healthy Recipes
Keyword: brown butter, cauliflower, soup, vegetarian