Cream of Cauliflower Soup

Chef John Zehnder, CEC, AAC
Executive Chef/Food & Beverage Director

When you're a kid summers last forever! Nowadays summer seems to be over before one even has a chance to enjoy the warm weather. I can't believe another Michigan summer has passed, but as a chef it's exciting because harvest time is upon us. The bounty of our great state is everywhere; from roadside stands, to farmers' markets to supermarket produce bins. Luscious ripe tomatoes, bright orange flesh squash in varieties to numerous to mention, golden sweet corn and that hardy noble autumn vegetable - ivory white cauliflower. Over the past few decades cauliflower has gained a reputation as "diet food," when in reality this great tasting fall vegetable is a luxury food once reserved for nobility and upper class wealthy folks. What better way to celebrate the crisp days of autumn than to cook up a pot of steaming cream of cauliflower soup! Here's a recipe you might want to try. Don't be put off by the use of CHERVIL. Chervil is an underutilized aromatic spice of Russian origin with overtones of parsley and anise. I think you'll like its exotic background flavor profile.

CREAM OF CAULIFLOWER SOUP

Half head of large cauliflower (3 cups) - chopped fine
1 medium onion - chopped fine
1/4 cup butter
4 cups chicken broth - canned is fine to use
1/2 tsp. Crushed dry chervil or 1/2 tsp. Oregano if you want a Mediterranean flavor
2 bay leaves - whole
4 tsp. Salt
1 tsp. Ground pepper
2 cups half & half
1/4 cup flour / 1/4 butter
1/2 cup Parmesan cheese (optional)

Preparation
1. Heat butter to bubbling hot in a thick bottom saucepan or pot.
2. Add cauliflower and onions, turn down to low heat and sauté for 10-12 minutes or until cauliflower is tender and onions are clear.
3. Add chicken broth, spices and salt to the sauté. Saltiness will vary depending on how salty your broth is so wait until the soup is finished to taste and adjust.
4. Simmer this mixture for five minutes. If you want smoother soup remove half the broth/cauliflower mixture and run it through a food processor before simmering.
5. In a separate 2 quart heavy bottom saucepan heat butter to medium heat and whisk in the flour. Turn to low and heat until the mixture gets bubbly - whisk frequently so it doesn't scorch. Chefs refer to this mixture as a roux (pronounced roo)
6. Add half-&-half to the roux and whisk at medium heat until it begins to boil and thicken. Careful! It will burn easily with too much heat.
7. Bring the chicken broth/cauliflower to a boil and quickly whisk in the thickened cream. This is not a thick cream soup - addition of roux only allows the cauliflower to be suspended and distributed throughout the soup. Set aside for 3-5 minutes before serving to allow all the flavors to "marry." Taste and adjust salt/pepper to your liking. Personally, I like this soup with a slightly peppery bite.
8. Serve with hot crusty garlic bread. Grated Parmesan cheese sprinkled on top gives this cauliflower soup an even richer flavor!