Cauliflower Soup by Jacques Pépin: Recipe Demo - How to Make Cauliflower Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Core the head of cauliflower and separate the stems from the florets using a large knife.

Use hands to pull apart the florets; size doesn't matter since the soup will be pureed.

Slice onions using a mandolin for quick and clean results.

Heat olive oil in a large saucepan until hot.

Add onions and sauté for 2-3 minutes until they start browning.

Sprinkle in flour and curry powder, mixing well.

Stir in chicken stock, water, salt, and pepper, then bring to a boil.

Add cauliflower florets to the pot, squeezing them in as needed.

Cover the pot, reduce heat to low, and gently boil for 30 minutes.

Transfer the soup to a food processor and puree with some butter.

Optionally return the soup to the saucepan and add heavy cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens