Cauliflower Cream Soup (Crema de Coliflor)

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Cauliflower softened with onion, garlic and cumin, simmered in broth, loosened with milk and butter and then blended smooth. Twenty-five minutes, four servings.

Prep Time5

Cook Time20

Total Time25

Course: Soups

Cuisine: Colombian

Keyword: cauliflower cream

Servings:

Calories: 103kcal

Author: Angela Giraldo

Ingredients

650 g cauliflower cut into florets
½ onion diced
2 cloves garlic finely chopped
2 cups chicken or vegetable broth or water
¾ cup milk
1 teaspoon butter
½ teaspoon salt
A pinch of cumin
Pepper to taste
Oil a tablespoon, for the pan
Parsley or cilantro to decorate
Grated parmesan to finish

Instructions

Dice the onion and finely chop the garlic.
Heat a tablespoon of oil in a saucepan and cook the onion, stirring, until it turns translucent.
Add the garlic and stir.
Add the cauliflower cut into florets, with the salt, the pepper and the cumin.
Pour in the 2 cups of broth and bring it to a boil.
Once it boils, lower the heat to medium, cover the pot and let it cook for 12 minutes, stirring now and then.
Add the milk and the butter, stir, then taste and adjust the salt.
Bring it back to a boil and cook for five minutes more.
Now blend it. Take the mixture to the blender and blend until it is completely smooth. If it is thicker than you want, add a little more broth until it loosens.
Serve hot, scattered with cilantro or parsley and grated parmesan.

Notes

Blending hot liquid needs care. Steam expands in a sealed jug and can force the lid off, so fill it no more than halfway, hold the lid down with a folded cloth, and start on the lowest speed. A stick blender used straight in the pot avoids the problem entirely. Twelve minutes covered is enough for the cauliflower to go completely soft, which is what a smooth cream depends on. Any firm piece left in will still be a piece after blending. The consistency is adjustable at the end and it is easier to loosen a thick soup than to thicken a thin one, so hold back some of the broth if you are unsure. It also thickens as it cools. Water works in place of broth, which the recipe's own note says.

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