Cauliflower Soup

Name: Cauliflower Soup
Yield: Serves 4 to 6
Ingredients: 1 head, cauliflower (2 pounds); 8 tablespoons, unsalted butter, cut into 8 pieces; 1 , leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1 small, onion, halved and sliced thin; , Salt and pepper; 4 1/2 – 5 cups, water; 1/2 teaspoon, sherry vinegar; 3 tablespoons, minced fresh chives

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Appears in Cook's Illustrated September/October 2013, America's Test Kitchen TV

The secret to the best-tasting cauliflower soup you’ve ever eaten? Undercook some of the cauliflower—and overcook the rest.

SERVES4 to 6

TIME1 hour

has video

WHY THIS RECIPE WORKS

For a creamy cauliflower soup without cream, we relied on cauliflower’s low insoluble fiber content to produce a velvety smooth puree. To ensure that cauliflower flavor remained at the forefront, we cooked the cauliflower in seasoned water ...

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