Name: Creamy Cauliflower With Ginger Soup Recipe
Prep time: 15 min
Cook time: 1 h
Yield: 8
Ingredients: 2 tbsp olive oil; 1 small head cauliflower; 1 Large Onion; 1 tbsp butter; 1 pinch sugar; 3 large garlic cloves; 1 tsp ground ginger; ½ tsp ground turmeric; ⅛ tsp saffron threads; ½ tsp Cayenne pepper; 3 cups chicken broth; 1½ cups half and half or whole milk; salt and freshly ground pepper; 1 seared sea scallop for each bowl of soup

Creamy Cauliflower With Ginger Soup Recipe

How To Make Creamy Cauliflower With Ginger Soup

Savor a warm bowl of this ginger soup that’s a smooth pureed mix of sauteed cauliflower, onion, and herbs in broth and cream.

Preparation: 15 minutes

Cooking: 1 hour

Total: 1 hour 15 minutes

Serves:

Ingredients

2tbspolive oil
1small head cauliflower,cut into large florets
1large onion,cut into dice
1tbspbutter
1pinchsugar
3large garlic cloves,thickly sliced
1tspground ginger
½tspground turmeric
⅛tspsaffron threads
½tspcayenne pepper
3cupschicken broth,homemade or from a carton or can
1½cupshalf and half or whole milk
salt and freshly ground pepper,to taste
1seared sea scallop for each bowl of soup,garnish

Instructions

Heat oil over medium-high heat in a large, deep saute pan until shimmering.
Add cauliflower, then onion. Saute for 7 to 8 minutes, stirring very little at first, then more frequently, until vegetables start to turn golden brown.
Reduce heat to low and add butter, sugar, and garlic. Continue cooking for about 10 minutes longer until all vegetables are a rich spotty caramel color.
Add ginger, turmeric, saffron, and cayenne pepper. Continue to saute for 30 seconds to 1 minute longer until fragrant.
Add broth and bring to a simmer over medium-high heat. Reduce heat to low and simmer for about 10 minutes, partially covered, until cauliflower is tender.
Using an immersion blender or traditional blender*, puree for 30 seconds to 1 minute until very smooth.
Return to pan (or a soup pot). Add enough half-and-half so the mixture is souplike, yet thick enough to float garnish.
Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish, and serve.

Recipe Notes

If using a traditional blender, vent it either by removing the lid’s pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To ‘clean’ the canister, pour in a little half-and-half, blend briefly, then add to the soup.