Cauliflower Soup
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yield: 10 cups
Potatoes and a roux give this soup a thich rich texture without the fat. No need to bother with cream or cheese.
  • 3 T butter
  • 1 medium onion, chopped (1 cup chopped)
  • 1 medium carrot, finely chopped (1/2 cup)
  • 1 stalk of celery with leaves, finely chopped (1/3 cup)
  • 1 t kosher salt
  • 1 small clove garlic, minced
  • 2 T all-purpose flour
  • ¼ t white pepper
  • 3 cups stock
  • 3 cups milk
  • 2 T sake or dry white wine
  • 1 bay leaf
  • 1 medium potato, peeled and finely diced (about 1 cup)
  • 1 small head of cauliflower cut into small florets (about 8 cups or 2.5 lbs)
  • 1 T mince fresh parsely
  • ¼ t mince fresh thyme or tarragon
  1. In a large sauce pan, melt the butter slowly over medium heat.
  2. Add onions, carrot, celery and salt; sweat the veggies slowly (about 5 minutes)stirring occassionally until they are soft and transparent. Reduce the heat if the veggies begin to brown.
  3. When veggies are nearly done, add the minced garlic and cook another minute until fragrant.
  4. Next, add 2 T of flour; stir continuously for another minute creating a roux--a flour-butter paste coating the veggies.
  5. Next add the stock, milk, and all remaining ingredients except the parsely and thyme. Bring to a boil and reduce heat.
  6. Simmer for 15 minutes or until florets are cooked but firm.
  7. Turn off heat, stir in herbs, and partially purree with a masher of immersion blender.
  8. Serve with warm, buttered bread.
Recipe by Local Global Kitchen at