This creamy yet ethereally light soup makes use of the cauliflower florets, stems, and core, while anise notes from the fennel ground it, and a small amount of saffron adds a golden hue, floral flavour and otherworldly aroma. Heaven!
Creamy cauliflower soup
Serves 6
Ingredients
- 1/8 tsp saffron
- 2 tbsp extra-virgin olive oil, plus more for drizzling
- 1 onion, chopped
- 1 bulb fennel, cored and sliced, fronds chopped
- 2 tbsp dry sherry (optional)
- 1 small head cauliflower, florets and stems cut into bite-size pieces, core thinly sliced
- 480ml vegetable or chicken stock
- 240ml tinned unsweetened coconut milk
- ¾ tsp sea salt, or to taste
- ½ tsp freshly ground white pepper, plus more for finishing
- 2 tsp fresh lemon juice, or to taste
Method
- Put the saffron in a tiny bowl or ramekin. Add 2 tsp hot water and leave to steep for 20 minutes.
- Heat the oil in a large saucepan over medium heat. Add the onion and fennel and cook until softened, 5 to 7 minutes. Add the sherry, if using, and cook until it evaporates, about 30 seconds. Add the cauliflower, stock, coconut milk, salt, white pepper, and bloomed saffron and bring to a simmer. Reduce the heat to maintain a low simmer, cover, and cook until the cauliflower is softened, about 15 minutes.
- Working in two batches, transfer the soup to a blender (be careful blending hot liquids) and blend on high speed until very smooth, about 2 minutes. Rinse out the pan and return the soup to the pan. Add the lemon juice. Taste and add more salt and/or lemon juice if needed and add a little water or stock if the soup is too thick. Spoon into bowls, sprinkle with fennel fronds, add a drizzle of oil, and finish with a grind of the pepper mill.
Extracted from Cali’flour Kitchen by Amy Lacey (Abrams).