Simply flavored with saffron, ginger and Edam cheese, this pureed cauliflower soup is quick and easy to prepare. Add a little more turmeric if you'd like the soup to take on a deeper hue. Substitute another cheese if you don't care for or don't have Edam.
Serve the soup as-is, or garnish with a sprinkle of cayenne pepper, chives or parsley.
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling time before pureeing: 20 minutes
Total Time: 1 hour, 15 minutes
Yield: Serves 6
- 1 large head of cauliflower
- 1 large onion, chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 1/2 liter (6 1/3 cups) chicken, beef or vegetable broth
- 3/4 teaspoon ginger
- 1/4 teaspoon white pepper
- 1/4 teaspoon saffron threads, crumbled
- pinch of turmeric
- salt, to taste
- freshly ground black pepper, to taste
- 1 soup bowl full of grated Edam cheese
Break the cauliflower into florets. Wash, drain and set aside.
Heat the butter with the oil in a stock pot. Add the chopped onion and saute for a few minutes, until the onion is translucent. Add the broth, cauliflower and spices and bring to a boil. Reduce the heat to a simmer, partially cover, and cook for about 20 minutes. Remove from the heat and allow the soup to cool for 20 minutes before proceeding.
In small batches, puree the cauliflower and broth in a blender or food processor until smooth. Transfer the pureed soup back to the stockpot, add the grated cheese, and place over medium heat. Cook the soup, stirring occasionally, until the cheese is melted and soup is hot. Taste, adjust seasoning and serve. Garnish as desired.