If you’re looking for just the right dish to set off an elegant dinner party, this soup is it!! Thanksgiving is right around the corner! This would set off your Thanksgiving entree, not only will it taste delicious with all the flavors that go with your turkey, as a first course, but the soft white of the soup will also blend well with all the colors of your Thanksgiving table.
This elegant soup which I stumbled upon has so many attributes to its name. It has the most subtle elegant flavor. It’s loaded with fiber and all the vitamins that you will need during this most hectic time of the year.
If you read the intro to the recipe you already know that this soup was a surprise that I stumbled upon. I did not just decide I’m going to make cauliflower soup. I had this leftover cauliflower that I made with Sunday supper and it was pushed to the back of the fridge. When taking inventory of what I had, I realized I had to come up with something to do with this cauliflower. I had just gotten a new immersion blender not long before so I decided to give it a whirl. To my surprise, it liquified it beautifully. This was the beginning of Zuppa di Cavolfiore. From there I started adding the other ingredients simmering it and the flavor just got better!
Since making it the first time, I discovered there are many recipes on the internet of cauliflower soup. To my let down, thinking I was the first to conceive this most surprising bisque. Oh well, I just am proud from out of nowhere I came up with this most elegant delight and all were pleased with the finished product.
So give it a go and don’t be as surprised as me when you actually do put it on the menu for Thanksgiving, you won’t be able to count the many compliments you will be receiving!! Make sure you give it a run-through at least a couple of times with your family before setting out on Thanksgiving morning! Send in your pictures!! Also, try and find a pretty tureen to serve it in!!
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Zuppa di Cavolfiore
Ingredients
- 1 large head of cauliflower chopped
- 2 Chopped shallots
- 3 cloves fresh chopped garlic
- 1 Stalk celery chopped
- 40 oz. carton chicken or vegetable broth
- 4 tbsp. unsalted butter
- 3 tbsp. olive oil I don't actually measure the olive oil; I eye it giving it a free pour.
- ½ cup heavy cream
- 1 tsp. hot pepper sauce
- salt pepper to taste
- 1 a fresh sprig of thyme
Instructions
- In your saucepan, your going to put your chopped shallots, garlic, celery, butter, olive oil. and a sprig of tyme. You are going to saute until transparent; add your cauliflower and about ¾ cup of broth. Cover and turn your burner up.
You are going to let the cauliflower cook until fork tender.
- After the cauliflower is fully cooked you are going to add the rest of your broth, cream, hot pepper sauce and of course your sprig of thyme, salt, and pepper.
- After all your flavors have mingled, you are, first going to remove the sprig of thyme. If you have an immersion blender you are going to use it on your concoction and work it into a creamed soup. Otherwise, you are going to use your regular blender. I would suggest to blend it in two or three batches and place it back in the saucepan.
- Add back the sprig of thyme. Bring it to a simmer so all the flavors come together
- Lastly, you are going to remove the sprig of tyme.
- You can serve your soup with a dollop of sour cream and a sprinkle of cayenne.
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