Pureed Cauliflower Soup with Coriander

8 comments

Appears in Cook's Illustrated November/December 1996

For vegetable soups with fresher flavor, use a high proportion of vegetables, cook them in stock, and then enrich with milk.

SERVES4 to 6

TIME45 minutes

WHY THIS RECIPE WORKS

We wanted a no-cream cauliflower soup recipe that produced a smooth and silky soup really tasting like vegetables. Most of the vegetable soup recipes we consulted used equal amounts of vegetables and liquid; in a few cases, there was slight...

Print