Post-Piglet Cauliflower Soup

November 10, 2009

Test Kitchen-Approved

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

Ingredients

  • 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
In This Recipe

Directions

  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:
Soup|Carrot|Cauliflower|Celery|Nutmeg|Vegetable|Milk/Cream|One-Pot Wonders|Fall|Winter|Spring|Gluten-Free

Reviews (6) Questions (0)

6 Reviews

Terry January 10, 2017
This looks like a "cauliflower polenta" - ? Interesting, but how does it qualify as a main dish in and of itself?
 
JoAnne W. February 5, 2014
why is it called "post-piglet"?
 
shoestringmama February 4, 2014
Very yummy ... and creamy enough after using immersion blender that no cream was needed. Nutmeg is a genius spice in this!<br />Thank you!
 
Colleen January 26, 2014
Amazing soup. Making it again tonight - double batch!
 
lschrive January 24, 2014
This was lovely - even my husband (an avid cauliflower hater) said he would gladly eat cauliflower like this. Homemade stock makes the difference.
 
phyllis November 20, 2009
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.