Cauliflower Purée Soup
My dinner guests really like this unusual soup. Who makes a soup from cauliflower that doesn't taste like cauliflower?
A silky, neutral cauliflower soup that works as a standalone dish or as a versatile base for pot pies, casseroles, and mash-style variations.
Ingredients
- 1 batch Cauliflower Purée (see linked recipe)
- 2 cups chicken stock
- 2 tablespoons butter
- 1/4 cup sour cream or cream, for added silkiness
- Salt, to taste
- Black pepper, to taste
- Small pinch of nutmeg, for warmth and depth
Method
- Prepare a full batch of Cauliflower Purée according to its recipe, ensuring it is thick and well-reduced.
- Transfer the purée to a pot over medium-low heat.
- Gradually whisk in chicken stock until the desired soup consistency is reached.
- Stir in butter and sour cream.
- Season with salt, black pepper, and a small pinch of nutmeg.
- Simmer gently for 3–5 minutes to fully integrate flavors. Do not boil.
This version treats the soup as a direct extension of the purée, focusing only on thinning, enrichment, and final seasoning adjustments.
Storage
- Refrigeration: Up to 3 days in an airtight container.
- Freezing: Up to 2 months; freezes extremely well.
- Reheating: Warm gently on the stove and loosen with stock or cream as needed.