Alice Waters Spicy Cauliflower Soup Recipes

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CAULIFLOWER SOUP WITH PECORINO ROMANO AND TRUFFLE OIL



Cauliflower Soup with Pecorino Romano and Truffle Oil image

Provided by Carolynn Angle

Categories     Soup/Stew     Milk/Cream     Food Processor     Cheese     Garlic     Onion     Appetizer     Sauté     Low Cal     High Fiber     Bacon     Cauliflower     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

2 ounces applewood-smoked bacon (about 2 1/2 slices), chopped
1 cup chopped onion
3/4 cup chopped celery
2 garlic cloves, chopped
6 cups 1-inch pieces cauliflower (cut from 1 large head)
3 1/2 cups (or more) low-salt chicken broth
1 3/4-inch cube Pecorino Romano cheese plus additional cheese shavings for serving
1/2 cup heavy whipping cream
White or black truffle oil (for drizzling)

Steps:

  • Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.
  • Puree soup in batches in processor. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by 1/4 cupfuls if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing.
  • Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.

ALICE WATERS' SPICY CAULIFLOWER SOUP



Alice Waters' Spicy Cauliflower Soup image

Make and share this Alice Waters' Spicy Cauliflower Soup recipe from Food.com.

Provided by kelly in TO

Categories     Stocks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/4 cup olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
1 teaspoon coriander seed, crushed
1 teaspoon cumin seed, crushed
1 teaspoon chili powder
1/4 teaspoon turmeric
1/4 teaspoon dried chili pepper flakes
salt
fresh ground black pepper
6 fresh cilantro stems, coarsely chopped
1 head cauliflower, trimmed of green leaves and coarsely chopped or 6 cups cauliflower
3 cups chicken broth
3 cups water
yogurt
chopped fresh cilantro or of fresh mint
1 lime, juice of

Steps:

  • 1. Heat the olive oil in a heavy-bottomed soup pot. Add the onion, carrot, coriander seeds, cumin seeds, chile powder, turmeric, chile flakes, salt, and pepper and cook, stirring often, over medium heat.
  • 2. When very soft but not browned, add the cilantro sprigs, cauliflower, chicken broth, and water. Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes.
  • 3. Stir vigorously with a spoon or whisk to coarsely purée the soup. You may need to add more broth or water to thin the soup if it is too thick.
  • 4. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice.
  • VARIATIONS.
  • For a richer soup, use all chicken broth.
  • For a lighter, vegetarian soup, use all water.

Nutrition Facts : Calories 212, Fat 15.3, SaturatedFat 2.3, Sodium 635.3, Carbohydrate 14, Fiber 4.5, Sugar 5.5, Protein 7.3

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  • When very soft but not browned, add the cilantro, cauliflower and chicken broth. Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes.
  • Stir vigorously with a spoon or whisk to coarsely puree the soup. You may need to add more broth or water to thin the soup if it is too thick.
  • Taste, adjusting the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice.

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