How to Make Cream of Cauliflower soup with Parsley Croutons

Cream of cauliflower soup is great for spring and summer dinners when the cauliflower becomes available in the grocers. This rather humble vegetable is overlooked by many of us. It makes a great alternative to meat steaks in vegetarian and vegan dishes. Cauliflower is easy to grow and doesn’t have to become a gratin or a curry. Soup is an ideal vehicle for this queen of vegetables.

Why not try a garnish of parsley croutons. It just adds a bit of crunch.

Serves 6.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Preparation:

1. Prepare the cauliflower: Rinse the cauliflower head and remove the leaves and tough core. Cut the cauliflower into florets, ensuring they are roughly equal in size to ensure even cooking.
2. Sauté the onions and garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic to the pot and sauté until they become translucent and fragrant, about 5 minutes.
3. Cook the cauliflower: Add the cauliflower florets to the pot with the onions and garlic. Stir them well to coat with the butter and sauté for an additional 2-3 minutes, allowing the flavors to meld together.
4. Simmer with vegetable broth: Pour in the vegetable broth, ensuring the cauliflower is fully covered. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the cauliflower is tender and easily pierced with a fork.
5. Blend the soup: Using an immersion blender, carefully puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth. Be cautious when blending hot liquids and work in small batches if using a countertop blender.
6. Make the roux: In a small saucepan, melt the remaining butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly until the mixture becomes smooth and slightly golden.
7. Add the roux to the soup: Pour the roux into the blended soup, stirring well to incorporate. This will help thicken the soup and give it a creamy consistency. Continue to cook the soup over low heat for an additional 5 minutes, allowing the flavors to blend together.
8. Add cream and season: Stir in the heavy cream and season the soup with salt and pepper to taste. Adjust the seasoning according to your preference. Continue to cook the soup for a few more minutes, ensuring it is heated through.
9. Serve and garnish: Ladle the cream of cauliflower soup into bowls and garnish with fresh chives or parsley if desired. The soup can be enjoyed as is or paired with crusty bread or a side salad or those parsley croutons with the recipe below.
10. Enjoy: Serve the soup hot and savour those creamy, comforting flavors of that fine vegetable head – the cauliflower.

A Recipe for Parsley Croutons

Ingredients:

• 4 cups bread cubes from stale bread or day-old bread
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• Salt and pepper to taste

Preparation:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
2. Prepare the bread cubes: Cut the bread into 1-inch cubes. You can use any type of bread you prefer, such as French bread, baguette, or ciabatta. Stale or day-old bread works best for croutons as it will hold its shape and texture better.
3. Toss with olive oil and herbs: In a large bowl, combine the bread cubes, olive oil, chopped parsley, minced garlic, salt, and pepper. Toss the bread cubes gently, ensuring they are coated evenly with the oil and herbs.
4. Spread on a baking sheet: Spread the seasoned bread cubes in a single layer on the prepared baking sheet. Make sure they are evenly spaced to allow for even toasting.
5. Bake the croutons: Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the croutons are golden brown and crispy. Check on them occasionally and give them a gentle stir or shake the pan to ensure even browning.
6. Cool and store: Once the croutons are done, remove them from the oven and let them cool on the baking sheet. They will become crispier as they cool down. Once completely cooled, you can store them in an airtight container or zip-top bag for later use.
7. Serve and enjoy: Sprinkle the parsley croutons over soups, salads, or any dish where you’d like to add a crunchy texture and herbaceous flavor. They make a delightful addition to Caesar salads, tomato soups, or even as a snack on their own.

These homemade parsley croutons are a simple yet delicious way to elevate your dishes with a burst of flavor and crunch. Feel free to customize the recipe by adding other herbs, spices, or grated cheese to suit your taste preferences.