Cauliflower Potato Soup
October 5, 2010
2 tbsp (+ 2 additional teaspoons) olive oil
1 small (1 lb) cauliflower, cored, cut into small florets
1 small fennel bulb (reserve leaves for garnish) bulb cored and chopped
1 lb russet potatoes, peeled, cut into 1 inch chunks
1 large yellow onion, chopped
2 cans (14.5 oz each) chicken stock, plus 2 cans of water
2 tbsp kosher salt
1 bay leaf
1 tsp cumin
¼ tsp saffron threads, crumbled
Freshly ground pepper to taste
In This Recipe
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Heat 2 tbsp of the oil in a large Dutch oven over medium heat; add cauliflower, fennel, potatoes, cumin, and onion and cook, stirring constantly, 4 minutes.
Cover pot; reduce heat to low and sweat mixture 10 minutes, stirring once.
Add chicken stock, water, salt, bay leaf, and saffron; bring to a boil, reduce heat to low, cover pot, and simmer 25 minutes, stirring several times, or until vegetables are very tender.
Uncover; remove from heat and puree soup directly in the pot using and immersion blender or in a blender in 3 batches.
Top with crumbled goat cheese or reserved fennel leaves.
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