Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, cauliflower soup with brown butter. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Cauliflower Soup with Brown Butter is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Cauliflower Soup with Brown Butter is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have cauliflower soup with brown butter using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Cauliflower Soup with Brown Butter:
- Make ready 1 head cauliflower (2 pounds)
- Take 8 tablespoons unsalted butter, cut into 8 pieces
- Make ready 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- Prepare 1 small onion, halved and sliced thin
- Take Salt and pepper
- Prepare 4 1/2-5 cups water
- Get 1/2 teaspoon sherry vinegar
- Get 3 tablespoons minced fresh chives
Steps to make Cauliflower Soup with Brown Butter:
- Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; slice core thin and reserve. Cut heaping 1 cup of 1/2-inch florets from head of cauliflower; set aside. Cut remaining cauliflower crosswise into 1/2-inch-thick slices.
- Melt 3 tablespoons butter in large saucepan over medium-low heat. Add leek, onion, and 1 1/2 teaspoons salt. Cook, stirring often, until leek and onion are softened but not browned, about 7 minutes.
- Add 4 1/2 cups water, sliced core, and half of sliced cauliflower. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add remaining sliced cauliflower and simmer until cauliflower is tender and crumbles easily, 15 to 20 minutes.
- Meanwhile, melt remaining 5 tablespoons butter in 8-inch skillet over medium heat. Add reserved florets and cook, stirring often, until florets are golden brown and butter is browned and has nutty aroma, 6 to 8 minutes.
- Remove skillet from heat and use slotted spoon to transfer florets to small bowl. Toss florets with vinegar and season with salt to taste. Pour browned butter in skillet into separate bowl and reserve for garnishing.
- Process soup in blender until smooth, about 45 seconds. Return pureed soup to clean pot, bring to brief simmer over medium heat, and adjust consistency with remaining water as needed (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred). Season with salt to taste. Serve, garnishing individual bowls with browned florets, drizzle of browned butter, chives, and pepper.
So that’s going to wrap this up with this exceptional food cauliflower soup with brown butter recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!