Cream soup without one drop of cream? Yes. Cauliflower, broccoli, parsnips, celery root, Jerusalem artichokes, peeled hard squash, or carrots of any color make the creamiest soup. Pureed vegetable soup tastes best when cooked slowly coaxing out layers of flavor. Let ingredients mingle. Cool down and refrigerate up to two days before serving, and you will be richly rewarded with bowls of the creamiest soup you've ever made!
Very easy to cook, double or triple the recipe. Made in advance, it is ideal for entertaining and patio parties. Pour some into a container, tuck it into your bag, and take it to work or school. Serve it as the main dish, warm, room temperature, or slightly chilled. Garnish with a swirl of olive oil or fried sage. Accompany it with a basket of grissini, Genoa toast, hearty crispbread, pumpernickel, rugbrod, or limpa, and of course, glasses of wine or beer.
Recipe: Creamy Cauliflower Soup with Florets and Fried Sage
Like broccoli, cauliflower has a high amount of plant protein for calories provided, and tastes delicious as a soup. Makes about 8 cups/1.9 liters.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. One PDF with photos. 4 servings. Cook time: 45 minutes.