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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