Soup-de-Cauliflower
Soup-de-Cauliflower, though simple in its essence, finds roots in a plethora of cooking traditions that honor the humble cauliflower. From the rustic kitchens of rural France to the vibrant food scenes of modern urban gastropubs, this soup has morphed into various incarnations that reflect local flavors and culinary techniques. It epitomizes how a single ingredient can transverse global boundaries, adapting to palates and preferences while maintaining its core identity.
Equipment
- 1 big soup pot
Ingredients
- 1 Onion
- 1/2 Green pepper
- 3 Tbsp. Butter
- 2 c. Vegetable stock
- 1 Chopped white onion
- 1 Cauliflower
- 1 Diced turnip
Instructions
- For this recipe, bring out a big soup pot and grease it all over with the butter. Now add in the onion and let it cook until it becomes a browner color.
- Once the onion is more brown, add in the turnip, green pepper, and cauliflower and let it cook for a bit longer.
- For the following 15 minutes, you will need to make sure the vegetable stock is in the mix and cook it all together. The vegetables should be pretty tender by this point.
- With the help of your hand blender, mix together the soup to make it nice and smooth. Garnish with some of the spring onion and serve.