Description
Luxurious Cauliflower Soup from Ina Garten brings elegant simplicity to winter dining. Creamy roasted cauliflower blends with rich chicken stock and subtle herbs, creating a silky smooth comfort that warms you from first spoonful.
Ingredients
Scale
Vegetables:
- 2 cups yellow onions, chopped
- 2 cups celery root, diced into 1-inch pieces
- 2 cups fennel, diced into 1-inch pieces (core and stalks removed)
- 2 pounds cauliflower, cut into florets
Liquids and Seasonings:
- ¼ cup (60 milliliters) olive oil, plus extra for serving
- 2 cups (473 milliliters) chicken stock
- 2 tablespoons (30 milliliters) heavy cream
- Kosher salt to taste
Garnish:
- Homemade Croutons for serving
- Fresh chives, chopped for serving
Instructions
- In a spacious Dutch oven, warm the olive oil (1/4 cup or 60 milliliters) over medium-low temperature. Introduce the finely chopped yellow onions and gently sauté for approximately 10 minutes, stirring intermittently until they become translucent and tender without achieving a golden brown color.
- Incorporate the diced celery root and fennel into the softened onions. Continue cooking for 5 minutes, allowing the vegetables to release their aromatic essences and gradually soften.
- Add the cauliflower florets to the vegetable mixture. Pour in 2 cups (480 milliliters) of chicken stock and sprinkle 2 teaspoons (10 grams) of kosher salt. Elevate the temperature to create a rolling boil, then immediately reduce to a gentle simmer. Cover the pot and allow the ingredients to meld together for 25 to 30 minutes, ensuring the vegetables reach complete tenderness.
- Introduce 3 cups (720 milliliters) of water to the pot, bringing the liquid to a vigorous boil. Reduce the heat to a low simmer and continue cooking uncovered for an additional 20 minutes, which will further concentrate the flavors and break down the vegetable fibers.
- Transform the soup into a velvety consistency using either a standard blender or an immersion blender. Process in batches until achieving a smooth, uniform texture. Return the puréed soup to the pot and gently stir in 2 tablespoons (30 milliliters) of heavy cream. Taste and adjust the seasoning with additional salt if required, then reheat slowly over medium-low heat.
- Serve the soup steaming hot, ladling into individual bowls. Embellish each portion with crisp homemade croutons and a delicate sprinkle of freshly chopped chives, creating an elegant presentation that elevates the humble vegetable soup.
Notes
- Discover how slowly sautéing vegetables builds incredible depth, transforming ordinary ingredients into an extraordinary soup experience.
- Blending hot soup requires careful technique: fill blender halfway, remove center cap, and cover with towel to prevent messy steam explosions.
- Homemade or premium store-bought chicken stock elevates the entire flavor profile, creating a rich and complex base.
- Heavy cream delivers luxurious silkiness, though health-conscious cooks can skip it for a lighter version without sacrificing taste.
- Restaurant-worthy soups develop even more intense flavors when refrigerated overnight, making this a perfect make-ahead meal for busy home cooks.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 215
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg