Summer
Chilled Cauliflower and Carrot Soup with Ginger
- Serves Serves 6-8 as a starter
Author Notes
Since cauliflower is somewhat of a chameleon, especially as a stand in for potatoes, I had vichyssoise in mind when I decided to make a chilled cauliflower soup. Inspired by Sagegreen’s use of the cauliflower stalk, I was determined to incorporate it, rather than waste it. A visit to my favorite farmer’s market resulted in some beautiful white carrots, which I decided to add for their sweet, mild taste. I also added some ginger and white pepper for subtle warmth, and cream for richness. I enjoyed one serving topped with chives and a second topped with cilantro. Both were delicious, although the characteristic bright note of cilantro enhanced the ginger flavor. This would also be delicious without the cream, but for me, cream makes everything better. I served it cold, but it would also be good warm. - gingerroot —gingerroot
Test Kitchen Notes
Beat the heat with this chilled summer soup, an inspired Vichy-remix. Packed with flavor from farm-fresh vegetables, this soup can also be strained and served warm for a silky introduction to a more formal fall meal. - Maddy —The Editors
Ingredients
-
2 tablespoons
unsalted butter
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1
generous tablespoon minced fresh ginger (from about a 1” piece)
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2
Tokyo negi onions (can substitute leeks), washed thoroughly and sliced (white parts only, greens reserved for another use)
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3
medium to large white carrots, thickly sliced (I got 1 ½ cups)
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3 cups
cauliflower florets plus 1 cup of sliced stalk (I used a paring knife to peel outer layer of thick skin and did not use the thick stems from the leaves)
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sea salt
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1 1/2 cups
chicken stock
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1/4 cup
dry white wine
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1 cup
cream
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1/4 teaspoon
white pepper
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Finely chopped chives, for garnish OR finely chopped cilantro stem and leaves, for garnish
Directions
- Melt butter in Dutch oven over medium heat. Once the foam subsides, add onions, ginger, a pinch of sea salt and cook, stirring, until onions begin to soften.
- Add cauliflower stalk and carrots in an even layer, plus ½ cup of chicken stock. Stir to combine and cover. Turn heat down to low and let mixture simmer for about 6 minutes.
- At this point, the cauliflower stalk and carrots should be just tender. Add cauliflower florets, the remaining 1-cup of stock, and ¼-cup of white wine. Cover and cook for another 15 minutes or until florets are tender and easily pierced with the tip of a sharp knife. You may have to turn up the heat to get mixture simmering again.
- Once all vegetables are tender, remove pot from heat and allow mixture to cool a bit.
- Taste for salt, adding more if necessary. Add white pepper.
- Use an immersion blender or regular blender to purée vegetable-stock mixture to desired consistency.
- Stir in cream.
- Transfer to the refrigerator and chill for at least an hour before serving.
- Top each serving with chives or cilantro and enjoy!
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