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My review
Creamy Cauliflower With Ginger Soup
USA WEEKEND columnist Pam Anderson
"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."
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Ingredients
servings 144 calsOriginal recipe yields 8 servings (6 to 7 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add ginger, turmeric, saffron and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Footnotes
- * Heat a small skillet over medium-high heat. Lightly coat 6 to 8 large scallops with oil; season with salt and pepper. Sear until caramel brown, about 3 minutes on each side.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Per Serving: 144 calories; 11.6 g fat; 6.6 g carbohydrates; 4.3 g protein; 76 mg cholesterol; 85 mg sodium. Full nutrition
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Reviews
Read all reviews 1618 Ratings
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Most helpful positive review
3/25/2006
This was easy to make and really delicious. I left it a bit chunky when puree-ing the soup. I like my soup to have a bit more texture so it eats like a meal.
Most helpful critical review
3/8/2005
I liked this soup but I thought it was a bit spicy I say cut the tumeric and caynene pepper in half if you don't really like spicy food.
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3/8/2005
I liked this soup but I thought it was a bit spicy I say cut the tumeric and caynene pepper in half if you don't really like spicy food.
3/25/2006
This was easy to make and really delicious. I left it a bit chunky when puree-ing the soup. I like my soup to have a bit more texture so it eats like a meal.
9/5/2010
I made this soup but substituted soy milk for the half and half. I also used veggie stock and fresh ginger. My first few tastes of the soup were delish...but then it just made me sickened... ...
1/28/2008
watch how much ginger you use I'd use less it was a little spicy.But will work with it.Nice colour.
12/4/2007
This was great! I’m a vegetarian so I substituted seared tofu for the sea scallop and used veggie broth instead of chicken. I did put a sea scallop on my husband’s soup and he loved it. I also...
10/24/2007
Great recipe! Be sure to use glass or ceramic containers to store and heat this, or the turmeric will stain!
9/4/2011
Thanks for the recipe! I make many variations of this soup from leaks, butternut squash or broccoli and was excited to try the cauliflower. The preparation method though let the taste down a lot...
12/3/2011
I really liked this, but could definitely have done with a bit less spice. It made my throat burn.
8/26/2010
I made this for a retreat, and it was great. One attendee said, "I don't even like cauliflower, and I loved this!"