In Neapolitan cuisine, cauliflower is not just a simple side dish, but a true mainstay of the winter table. Indeed, when the cold begins to set in, this vegetable becomes the main ingredient in dishes that taste like home and family, just like Neapolitan cauliflower pasta, cauliflower fritters, and salad
While traditional Neapolitan cuisine favors bold textures and intense flavors, the recipe I’m proposing today, the cauliflower cream soup, explores the more delicate and refined side of this vegetable.
The cauliflower cream soup is ideal for those who want a light and healthy dish without sacrificing taste, transforming a rustic vegetable into a silky and elegant cream.
To prepare it, you’ll need just a few simple quality ingredients: a fresh cauliflower (white and blemish-free) and firm, potatoes, essential for giving that dense and enveloping consistency, and onion to create a sweet and aromatic base that enhances the natural flavor of the vegetable.
With very few steps and minimal expense, you’ll bring to the table a dish that smells of simplicity and well-being, perfect to enrich with a drizzle of raw oil or some crunchy bread croutons.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs cauliflower
- 1 onion
- 2 potatoes (medium)
- 4.2 cups vegetable broth
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper (ground)
- 1 leaf bay leaf
- to taste bread croutons
- to taste black pepper
- 1 drizzle extra virgin olive oil
- A few leaves thyme (fresh)
Tools
- 1 Knife
- 1 Cutting Board
- 1 Colander
- 1 Pot
- 1 Immersion Blender
- 1 Peeler
Steps
The cauliflower cream soup is intended to enhance the purity of the cauliflower, making it creamy without the excessive use of fats, focusing on the quality of the raw materials.
The preparation of this dish is very simple and quite fast, it will only take you 5 minutes to clean the cauliflower, after which the cooking will not require particular attention, just a stir from time to time.
First, focus on cleaning the cauliflower by removing the outer green leaves and the central stem, then divide the various florets and rinse them under running water. Put the cauliflower to drain in a colander and, in the meantime, wash, peel and cut the potatoes into pieces (about the same size as the cauliflower florets).
Then proceed to peel, wash, and slice the onion very thinly and sauté it (without burning it) in a pot with a drizzle of extra virgin olive oil.
When the onion has acquired a translucent appearance and a soft consistency, add the cauliflower florets and potato pieces to the pot. Sauté everything for a few minutes before adding the hot broth which should cover the cauliflower, salt, cover with a lid, and let cook over medium-low heat for about 30 minutes or until both the cauliflower and potatoes are tender.
At this point, adjust the salt if necessary, pepper and blend everything with an immersion blender until a creamy consistency is achieved.
If, once blended, the preparation appears still a bit liquid, put the pot back on the heat and continue to cook until the desired consistency is obtained.
Storage
The cauliflower cream soup keeps in the fridge for a maximum of 2 to 3 days, inside an airtight container. When consuming it, heat it in a saucepan over low heat, adding a bit more broth if necessary.
FAQ
How do I make the cream soup really smooth?
The secret is using a high-power immersion blender and, for an even smoother result, the final step through a fine-mesh sieve.
Can I make it without potatoes?
Yes, but the potato helps provide structure. Without it, you can achieve a good creaminess by adding a tablespoon of cornstarch dissolved in water or a bit of cream cheese.
What if the cream soup is too liquid
Just let it simmer for a few more minutes on high heat without the lid.
Can I use frozen cauliflower?
Yes, although fresh cauliflower has a more intense flavor. In this case, slightly reduce the amount of broth or water because frozen vegetables tend to release more.
Can I use shallot or leek instead of onion?
Absolutely yes. Leek, in particular, pairs wonderfully with cauliflower, giving a sweeter and more delicate flavor.
How can I make it tastier without adding too much salt?
The use of spices can help make the cream soup tastier without adding too much salt.
