This soup is something my husband and I have been making a long time, and if I remember correctly, it was inspired by a dinner we had during Seattle Restaurant Week at LUC in Madison Park. They served it with some pan seared scallops in the middle and a drizzle of truffle oil, and we have done that many times, but if you want a simple, vegetarian soup you can go without. So, here is the recipe for the cauliflower purée soup sans any add-ons. However, I would compel you to try placing some cooked crab meat or seared scallops in the middle of the cooked dish of soup sometime if you are feeling like you need more or want to get creative 🙂
You absolutely need either an emulsifier, blender, or food processor to make this recipe.
- One large head of cauliflower
- 1/2 white onion, chopped
- 1 shallot, chopped
- 1 leek, chopped
- 1 potato, boiled and peeled
- 1/2 box of chicken broth (vegetable broth if you are going vegetarian)
- EVOO (extra virgin olive oil)
- Truffle oil
- Garlic powder
In a large pot, boil your cauliflower and leek until well cooked (think consistency of what would make a good mashed potato). Remove from heat and strain, leaving cauliflower in the strainer. Dice the heart of the leek and set aside.
In the same pot, toss in your 1/2 onion and shallot, and a tablespoon of EVOO. Lightly simmer about 5 minutes. Toss in the diced leek and diced potato. Mix to combine.
Now, add your boiled cauliflower and 1/2 the container of broth into the pot with the other veggies. Mash it all together and heat on warm. Time to bust out the emulsifier! Blend up your whole pot until completely puréed. If you don’t have an emulsifier, toss it into your blender or food processor. However, I would absolutely recommend getting one if you don’t! Chances are all this won’t fit in a single blender and you will have to purse in portions.
Season the soup with garlic, salt and pepper to taste.
Garnish with a drizzle of truffle oil, and your crab or scallops if you decided to go that route.