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Bowl of white cream of cauliflower soup topped with dill crumble in a grey dish on a wooden table with grey napkin and spoon.

Cream of Cauliflower Soup

currants, pickled peppers, dill

STARS

Purée cauliflower and onions into a velvety soup perfect for a cozy fall afternoon. Before you dip your spoon, sprinkle on our scrumptious garnish of pickled peppers, sweet currants, aromatic dill, and more cauliflower to bring texture and bite to your bowl.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Ingredients

Cauliflower Relish

  • 1 head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 teaspoons currants
  • ¼ cup fresh dill, minced
  • ¼ cup pickled red peppers, diced

Cream of Cauliflower Soup

  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 4 cups cauliflower florets
  • 1 cup white wine
  • 1 cup heavy cream
  • 2 cups vegetable broth
  • Kosher salt, to taste
  • ½ cup sour cream
  • 1 lemon, juiced
  • Salt and pepper to taste
Directions
1
Preheat the oven to 400°F. 
2
To make the relish, toss the cauliflower florets with olive oil, salt and pepper on a baking sheet and roast for 12-15 minutes, until browned and fork-tender. Chop the roasted cauliflower into small pieces and transfer to a bowl.
3
Add the currants, dill and pickled red peppers to the cauliflower and toss to combine. 
4
For the soup, melt the butter in a large saucepan. Add the onion and garlic and cook on low heat until softened but not colored, about 5 minutes. 
5
Add the cauliflower and cook until softened, about 10 minutes. 
6
Stir in the wine, cream, broth, and salt to taste. Bring to a simmer and cook until the cauliflower is fork-tender.
7
Add the sour cream and lemon juice and purée the soup with an immersion blender or in a regular blender (let it cool a bit first to avoid splashing). Adjust seasoning with salt and pepper.
8
To serve, divide the soup between bowls and garnish with cauliflower relish. 

Cream of Cauliflower Soup

currants, pickled peppers, dill

STARS

Purée cauliflower and onions into a velvety soup perfect for a cozy fall afternoon. Before you dip your spoon, sprinkle on our scrumptious garnish of pickled peppers, sweet currants, aromatic dill, and more cauliflower to bring texture and bite to your bowl.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Servings:  4

Ingredients

Cauliflower Relish

  • 1 head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 teaspoons currants
  • ¼ cup fresh dill, minced
  • ¼ cup pickled red peppers, diced

Cream of Cauliflower Soup

  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 4 cups cauliflower florets
  • 1 cup white wine
  • 1 cup heavy cream
  • 2 cups vegetable broth
  • Kosher salt, to taste
  • ½ cup sour cream
  • 1 lemon, juiced
  • Salt and pepper to taste

Directions

1
Preheat the oven to 400°F. 
2
To make the relish, toss the cauliflower florets with olive oil, salt and pepper on a baking sheet and roast for 12-15 minutes, until browned and fork-tender. Chop the roasted cauliflower into small pieces and transfer to a bowl.
3
Add the currants, dill and pickled red peppers to the cauliflower and toss to combine. 
4
For the soup, melt the butter in a large saucepan. Add the onion and garlic and cook on low heat until softened but not colored, about 5 minutes. 
5
Add the cauliflower and cook until softened, about 10 minutes. 
6
Stir in the wine, cream, broth, and salt to taste. Bring to a simmer and cook until the cauliflower is fork-tender.
7
Add the sour cream and lemon juice and purée the soup with an immersion blender or in a regular blender (let it cool a bit first to avoid splashing). Adjust seasoning with salt and pepper.
8
To serve, divide the soup between bowls and garnish with cauliflower relish.