Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
cauliflower and apple soup with olive oil-fried bread

Cauliflower and Apple Soup


  • Total Time: 50 minutes
  • Yield: 3 cups, 4 servings
  • Diet: Vegetarian

Description

Source: Sally Schneider’s The Improvisational Cook

Schneider’s Notes: This soup lends itself to an endless number of garnishes such as crisp slivered or finely diced pancetta; diced olive oil-fried bread; a dusting of fennel pollen; crispy shallots; snipped fresh chives, chervil or flat-leafed parsley; a drizzle of roasted hazelnut oil. White truffle oil, used sparingly, adds an astonishing flavor note.


Ingredients

For the Purée:

  • 1 medium cauliflower (1.75 lbs – 2 lbs)
  • 1 small apple, peeled, cored, and chopped
  • 1 quart 2% or whole milk
  • 1/2 oz. angel hair pasta or other, broken into 2-inch pieces
  • 1 1/4 teaspoons kosher salt
  • pinch of sugar
  • 2 teaspoons unsalted butter
  • 1 tablespoon crème fraîche or heavy cream, optional
  • freshly ground white or black pepper

Instructions

Make the purée:

  1. Cut the cauliflower into florets and roughly chop. You should have 7 to 8 cups.
  2. Transfer the cauliflower to a medium saucepan and add the apple and milk. Bring to a gentle boil over medium heat and stir in the pasta, 1 teaspoon kosher salt, and the sugar. Cook, stirring occasionally, until the cauliflower is purée-tender, about 20 to 25 minutes.
  3. Strain the mixture reserving the cooking liquid. Transfer the solids to a food processor or blender and purée until smooth, at least one minute, adding a tablespoon or two of the reserved cooking liquid if necessary. Let the motor run for a minute or two, scraping down the sides several times until you have a fine purée. Add the butter and crème fraîche and season with a bit more salt if necessary, pepper, and another pinch of sugar (if necessary). Save the remaining cooking liquid for the soup.

To make the soup:

  1. Place cauliflower and apple purée in a medium saucepan, whisk in an equal amount of the reserved cooking liquid, and stir in a little cream. Bring to a simmer over moderate heat and adjust the seasoning. Add any of the garnishes mentioned above to each serving.

Notes

  • You can prepare the purée several hours ahead of time and reheat it (or keep it warm for a shorter time), stirring occasionally, in a double boiler.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: Cauliflower and apple soup