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Cauliflower Soup
Use cookie cutters to customize croutons for the holidays.
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February 2009

Product Reviews / Main Nibbles / Soups & Stocks

Recipe: Cauliflower Soup

With Paprika Croutons & Cocoa Brown Butter


Here’s a rich, velvety soup that combines savory chocolate and smoky paprika to make a lovely first course for a romantic Valentine dinner. Or, change the shape of the crouton and enjoy it anytime. The recipe, which includes cacao nibs, is courtesy of one of our favorite chocolatiers, Woodhouse Chocolate, a NIBBLE Top Pick Of The Week.

Serves 4.

Ingredients

 

For Cocoa Brown Butter

  • 1/4 cup butter
  • 1 tablespoon cacao nibs

For Paprika Croutons

  • 1/4 cup olive oil
  • 2 large garlic cloves
  • 1 teaspoon paprika, preferably smoked paprika
  • Fine sea salt
  • French bread, thickly sliced

For Soup

  • 2 large shallots, minced (about 3/4 cup)
  • 2 tablespoons butter
  • 1/2 teaspoon fine sea salt
  • 1 pound cauliflower, chopped into roughly 1/4 inch pieces
  • 1 tablespoon butter
  • 1/2 cup dry white wine
  • 2 cups chicken broth
  • 1/2 cup heavy cream

Preparation

 

Cocoa Brown Butter

  1. Heat 1/4 cup butter and 1 tablespoon cacao nibs in a small saucepan over low heat, stirring occasionally until the butter solids turn toasty brown.

  2. Set aside until ready to use.

Paprika Croutons

  1. Infuse 1/4 cup olive oil with 2 large garlic cloves, smashed with the side of a chef's knife, 1 teaspoon paprika and 1/2 teaspoon fine sea salt.
  2. Heat over low heat until garlic starts to sizzle. Remove from heat.
  3. Brush the paprika oil on thinly sliced French bread cut to the shape and size you like on your soup. For a special holiday touch, use theme cookie cutters to create seasonal shapes. Bake at 325°F until crisp (about 15 minutes).

Cauliflower Soup

  1. In a large saucepan, melt the 2 tablespoons butter over medium heat. Add the shallots and salt and sauté until shallots are almost tender (about 2 minutes).
  2. Add the third tablespoon of butter and the cauliflower. Sauté a few minutes more, then add the wine. Reduce the liquid by about half, then add the chicken broth. Bring to a simmer and cook until the cauliflower is tender (about 5 minutes).
  3. When the cauliflower is tender, purée the mixture in a blender or food processor.
  4. Push the mixture through a sieve into a clean saucepan. Add the cream, add salt if necessary.
  5. To serve, divide the soup into four warm soup bowls. Drizzle the cocoa butter over the soup. (If you don’t want the crunch of the nibs, strain them out before drizzling.)
  6. Place a paprika crouton on top of each bowl and serve.

 

Recipe and photo © Woodhouse Chocolate. All rights reserved. Other material © Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved.

 



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