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Creamy Cauliflower Soup

Original recipe from Around my French Table
kept bybeberequin
recipe by

1 tablespoon olive oil
1 tablespoon unsalted butter
2 large yellow onions, coarsely chopped
2 garlic cloves, split, and thinly sliced
3 celery stalks, trimmed and thinly sliced
2 thyme sprigs, leaves only
Salt and freshly ground white pepper
1 head cauliflower, broken into florets (discard the tough core)
6 cups chicken broth

Extra-virgin olive oil or walnut oil
Grated cheese
Crushed toasted walnuts
Crème fraîche or sour cream
Shaved truffles

  1. Put the olive oil and butter in a large Dutch oven or soup pot and warm over low heat. When the butter is melted, add the onions, garlic, celery, thyme, ½ teaspoon salt, and a few grinds of white pepper. Stir until all the ingredients glisten with oil and butter, then cover the pot and cook slowly, stirring often, for 20 minutes.
  2. Toss the cauliflower into the pot and pour in the broth. Bring to a boil, reduce the heat so that the broth simmers gently, and cook, uncovered, for another 20 minutes, or until the cauliflower is very soft.
  3. Puree the soup in batches in a blender or food processor; or use an immersion blender. Taste for salt and pepper; I like to pepper the soup generously.
  4. Serve plain or garnished with the topping of your choice.



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