Cauliflower Soup with Croutons

We had this for dinner a while ago, weeks actually.  When we still had to wear a hat and gloves outside, here in DC.  Yesterday (Monday) it was beautiful outside: 70′s, sunny and gorgeous! But this soup is great during the rain (or thunderstorm), so it’s not just a winter meal. Sometimes so many recipes come out just right, that there is a waiting line for new posts, which is why I’m only posting this now.  Other weeks, it’s trial and error in this kitchen.

Photographing this soup was a little difficult- it’s a little bland in color.  In contrast to a beautiful orange of butternut squash, this is definitely a little dimmer.  But sometimes the quiet, comforting soup is what everyone needs on a chilly, wintery night or a rainy day. 

But it’s a delicious soup (as always), and very easy to make.  To make things simpler (and cheaper), I used frozen cauliflower rather than fresh.  But if the fresh cauliflower sounds more delicious, go for it!  It was just nice to throw everything in and let it cook, puree a little, and sprinkle with croutons.  This is a perfect weeknight soup that takes less than 40 minutes, and half of that time you can spend doing laundry/cleaning up the kitchen/watching TV/etc.  If leeks aren’t your thing, or you don’t have any, a great substitute is an onion- gets the job done.

Cauliflower Soup with Croutons
Adapted from: The Wednesday Chef

1 leek, chopped
4 tbsp olive oil
1 lb frozen cauliflower
2 cups water
2 tsp salt
juice from 1 lemon
1/4 cup half ‘n half
handful of croutons

Heat the olive oil in a pot.  Add the chopped leeks, and saute until they are cooked and wilted, about 5-7 minutes.  Then add the frozen cauliflower, cook for about 3-5 minutes.  Once defrosted, add the water.  It’ll be about 2 cups- or enough to cover the vegetables.  Bring the water to a boil, cover and lower the heat, simmer for about 20 minutes.

Remove from heat, pour the soup into a blender or food processor.  Add half and half.  Then puree until smooth, or whatever consistency you’d like- it can be thicker or thinner.  Add the lemon juice, stir.  Pour into bowls, top with croutons.

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One response to “Cauliflower Soup with Croutons

  1. Pingback: Happy Thanksgiving! | Fifthfloorkitchen's Blog

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