Post-Piglet Cauliflower Soup

By • November 10, 2009 5 Comments

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Author Notes: I'd rather be eating Momofuko's chocolate cookies, but this is pretty good too. (For some reason I can't get the photo to go right side up even though I rotated it in iphoto.)Giulia Melucci

Serves 2

  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 small onion, chopped
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1 head cauliflower, cut into florets
  • 2 cups chicken broth
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon nutmeg
  • 1/4 cup cream
  • 2 tablespoons slivered almonds, toasted
  1. Melt the butter in a heavy pot over medium heat. Add the carrot, celery, onion, and salt and saute for about five minutes.
  2. Add the cauliflower florets, and stir to coat, then add the chicken broth. Raise the heat, bring to a simmer, add the nutmeg and white pepper and cook until the cauliflower is very soft, about 20 minutes.
  3. Add the cream and cook for a few more seconds, then puree in a food processor or, better yet, with an immersion blender.
  4. Divide into two bowls (their should be a little left for seconds) sprinkled with almond slivers.

More Great Recipes: Vegetables|Appetizers|Entrees|Side Dishes|Soups

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Comments (5) Questions (0)


over 1 year ago JoAnne Winter

why is it called "post-piglet"?


over 1 year ago shoestringmama

Very yummy ... and creamy enough after using immersion blender that no cream was needed. Nutmeg is a genius spice in this!
Thank you!


over 1 year ago Colleen

Amazing soup. Making it again tonight - double batch!


over 1 year ago lschrive

This was lovely - even my husband (an avid cauliflower hater) said he would gladly eat cauliflower like this. Homemade stock makes the difference.


almost 6 years ago phyllis

I cook a similar soup based on a Daniel Boulud recipe. Add two peeled and chopped golden delicious apples to cauliflower mixture as well as 1 tbsp curry powder and 1/2 teaspoon saffron. It's delicious. He uses 1 cup cream; I use about 3/4 cup.