Cauliflower Soup

Sometimes simple wins. This pureed cauliflower soup uses only four ingredients and still tastes like a restaurant starter. A quick butter and flour roux thickens the vegetable stock, then a whole head of cauliflower simmers into it until completely tender. One spin in the blender turns the pot into velvet.

The technique rewards patience. Cooking the roux for a full minute before adding liquid takes the raw-flour edge off. Whisking the stock in slowly prevents lumps, and letting the cauliflower actually cook through, not just warm through, is what makes the puree silky rather than grainy. A crack of fresh black pepper and a pinch of salt at the end bring it all into focus.

Pro Tips

• Roast half the cauliflower florets first for deeper flavor. The caramelization adds a toasty backbone you won’t get from boiling alone.
• Blend hot soup carefully. Vent the blender lid or use an immersion blender to avoid splatter burns.
• A splash of heavy cream, coconut milk, or olive oil stirred in at the end adds body without masking the cauliflower.
• Toasted breadcrumbs, chives, or a dusting of smoked paprika on top make this look as good as it tastes.

Variations

• Add a cup of sharp cheddar or crumbled blue cheese to the blender for a richer soup.
• Stir in curry powder, cumin, or garam masala for a spiced version.
• Swap half the cauliflower for potato or celery root for a heartier winter bowl.