Cauliflower soup with burnt butter is luxuriously creamy without any cream added just the leek and onion sweated off in butter, then the cauliflower added along with water or stock. Toss some small cauliflower florets off in a pan with butter till golden , throw in a heap of chives and drizzle with the gorgeous golden butter. Voilà! Delicious in a bowl.
The cauliflower is added in two stages. The first half cooks 20 minutes creating a nutty and buttery flavour. Adding the other half which cooks for a further 15 minutes adds a freshness to the soup.
Sautéing the cauliflower in butter is a great way to take the flavour notch up a level or two. The milk solids in the butter brown and the butter takes on a delicious nutty flavour. Sautéing in butter changes the flavour of cauliflower dramatically adding an intense flavour. Think of these golden buttery florets as croutons adding texture to the cauliflower and burnt butter soup.
Don’t leave out the chives. They bring a freshness to the soup with their delicate onion flavour. Use generously for loads more flavour.
Cauliflower is so versatile, it acts like a sponge absorbing flavours and delivering deliciousness.
What’s your favourite cauliflower recipe?
Cauliflower soup with burnt butter is luxuriously creamy without any cream added.
- 1 medium - large cauliflower (about 2 lbs ( 1 kg) cored and sliced
- 1 medium onion sliced
- 1 leek halved and thinly sliced
- 4 oz (120 g) butter - half used for soup and the other half used for frying florets
- 5 cups cold water
- 1 teaspoon salt
- 1/2 teaspoon fine white pepper
- 1 large bunch of chives finely sliced
- remove leaves and core of cauliflower and slice cauliflower into 1 inch (2 1/2 cm) slices
- reserve about 1 large cup of florets for frying
- put half the butter into saucepan and gently melt
- add onion and leek and cook gently till softened but not browned ( about 8-10 minutes)
- add half the cauliflower and water and bring to a simmer
- cook for 15 minutes
- add remaining cauliflower, salt and pepper and cook for 15 minutes
- melt remaining butter and add cauliflower florets
- gently saute for 6-8 minutes till cauliflower is golden brown
- remove florets from butter and drain on kitchen paper
- reserve melted butter
- blend soup till smooth - see notes
- serve with golden florets, chives and burnt butter drizzled over soup
- soup can be blended using a food processor or stick blender, but an upright blender seems to give a smoother soup.
Amount Per Serving Calories 29Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 653mgCarbohydrates 6gFiber 1gSugar 2gProtein 1g
Nutritional information provided here is only intended as a guide.