Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Nov 15, 2004 10:21 AM

cauliflower soup?

  • e

Anyone have a good recipe?


  1. Click to Upload a photo (10 MB limit)
  1. Julia Child has a rice-thickened one that we like. Cream is used sparingly (and opt.)) as enrichment at end. If you can't find it, I'll send it to you.

    1. I made a great cauliflower soup last night which I adapted from the Figs (Todd English) cookbook. His version calls for sauteed duck or chicken legs which I omitted. My version calls for:

      1 onion chopped
      4 cloves garlic chopped
      1 large head cauliflower cut into florets
      2 idaho potatoes cubed
      6 cups chicken broth
      2 tblsp. rosemary chopped

      I sauteed the onion and garlic in olive oil until brown. Then added the cauliflower and potatoes and rosemary; sauteed for 4-5 minutes. Then add the chicken broth; cover and cook for 45 minutes. When done, puree with your hand blender, or blender. Salt and pepper to taste -- it's simple and delicious.

      The figs version calls for sauteeing the duck legs, and then baking in the oven, and a few other complicated steps. I didn't feel like a lot of work, or meat, so I skipped them.

      2 Replies
      1. re: Ann-Marie

        Sounds wonderful. Mine is similar except I use thyme instead of rosemary, and include about a half a cup of white wine. I also sometimes finish the soup with a little half and half.

        1. re: Coyote

          it's even better without the potatoes. i've had it both ways, and with potatoes, the flavor is less intense.

      2. Lately I've been making a Cream of Cauliflower Soup with Saffron that I found on Epicurious (link below). It's pretty straightfoward and the saffron adds just the right touch.


        1. m
          Ms. Plaza Street

          The cauliflower and stilton soup from Gourmet magazine is great. Basically, cauliflower and a cubed potato if you wish cooked in chicken broth, crumbled stilton ( the crumbly dried out bits work for this) and cream, pureed with immersion blender.

          1. I like a gingered one from Madhur Jaffrey that has onion, ginger, garlic, cumin and some other spices (coriander/tumeric/cayenne?), and some potato. Good finished with cream, milk or no dairy at all. I'd be more specific but have lent out the cookbook and wasn't so succesful last time I tried to make it from memory.