luscious cauliflower soup

October 17, 2014 § 73 Comments

DSCN2940 Someone asked me the other day if I usually know in advance what I am making for dinner.  I had to pause and think about the answer for a moment because I am always aware of what’s in my refrigerator and have a general idea of what I will be cooking for dinner.  However, a majority of the time I don’t actually make what I originally had in mind when I bought the ingredients.  This cauliflower soup is a perfect example.   We have been enjoying  this wonderful warm cauliflower cous cous with chili and lime and this was part of my plan for dinner last Wednesday, and the reason I purchased cauliflower. IMG_2755 Fall weather is definitely here and it happened to be a cool wet day.  I spent some time outside and admittedly a bit unprepared for the cool misty day in my canvas Converse sneakers, which left me chilled and damp footed for the rest of the day.  As I was driving home from work, with the heater blasting my feet, I thought about the warm cauliflower salad and I couldn’t wait for dinner.   Nevertheless with the chill in the air (and cold feet) I couldn’t get my mind off of a pot of soup simmering on the stove.  By the time I reached home I decided to make cauliflower soup instead.  This soup is very creamy and irresistible.  And to think I actually had creme fraiche in the refrigerator, unheard of!

I n g r e d i e n t s

  • 1 head of cauliflower, cut up
  • 3 medium size potatoes, peeled and diced
  • 1 medium red onion
  • 3 tablespoons olive oil
  • 7 cups stock, chicken or vegetable
  • 1/2 cup half and half
  • 7 ounces creme fraiche
  • 1/2 cup good cheddar cheese
  • several chives for snipping on top

Heat 3 tablespoons of olive oil in a large pot over medium high heat.  Add the onions and cook until soft, 5 minutes.  Add potatoes and coat well.  Continue to cook for 5 minutes and add the cauliflower.  After cauliflower is well coated add the stock and bring to a boil.  Reduce heat to medium low continue to slow boil until potatoes are tender.  Using an immersion blender, blend the soup until desired consistency.  We like our soup to have a small amount of texture, so leaving some cauliflower and potato whole is preferred.  Add cheese, half & half and creme fraiche.  Stir in chive snippets and serve. DSCN2940


cauliflower soup

March 7, 2013 § 1 Comment

I love soup.  I love to cook soup.  I love to eat soup.  I have countless soup recipes to share!  After I spotted a nice looking head of cauliflower…I was hankering for some cauliflower soup today!   This is simple, easy and ready in 30 minutes.   I especially like the combination of pancetta, crispy sage, and cream fraiche as a topper for this soup.  To substitute the pancetta you can use chopped bacon and either plain greek yogurt or sour cream for the cream fraiche.



  • 1/4 cup olive oil + 2 tbsp.
  • 2 large russet potatoes peeled and diced (not pictured)
  • 1 medium red onion, diced
  • 3 or 4 medium carrots, diced
  • 1  head cauliflower, chopped
  • 8 cups chicken broth
  • salt / pepper


  • 1/2 cup of creme fraiche, sour cream or plain greek yogurt
  • 4 oz. cubed pancetta or 5 strips of chopped bacon
  • 12 large sage sprigs

Using medium high, heat the olive oil  in a large pot.  Cook the onion until softened and aromatic.  Add the carrots, potatoes and cauliflower and toss well to coat.  Continue cooking  5 minutes allowing the flavor to blend a little.  Turn up the heat to high and add the chicken broth.  Bring to a boil and lower heat back to medium so it is not a roaring boil.    Allow soup to soft boil until carrots and potatoes are tender.

I use a hand blender and whizz the soup just enough to leave a few cauliflower and potato bits whole. Soups done! Let the soup sit while frying the sage leaves.

Heat the remaining 2 tbsp. olive oil in a nonstick pan and fry the sage on both sides until crisp.  Remove with tongs. salt a little.

Divide the soup among serving bowls.  Top with a tablespoon each of “cream” and pancetta. Place 3 fried sage leaves on top and serve.

Serves 4 – with a little left over for lunch tomorrow…

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