Cauliflower Soup with Fresh Thyme

Never underestimate the power of cauliflower. Hints of thyme and garlic make this very easy soup a winner.

Ingredients:

4 Tbsp olive oil

1 lb onions, chopped (3 medium, 3 cups)

1 ½ tsp salt, plus more to taste

9 garlic cloves, minced (3 heaping Tbsp)

⅓ lb parsnips, chopped (2 medium, 1 cup)

2 celery ribs, chopped (1 cup)

3 heads cauliflower, florets and stems chopped into small pieces (6 lbs)

8 cups water, hot if possible

4 Tbsp butter, sliced into ½ inch pats

2 Tbsp fresh thyme leaves, minced or 2 tsp dried thyme

½ tsp black pepper, plus more to taste

Equipment:

Chef’s knife

Cutting board

8-quart pot with lid

Bowls

Measuring cups and spoons

Wooden spatula or spoon

Blender or  immersion blender

Ladle

Pot holders, dish cloths

Ingredients:

4 Tbsp olive oil

1 lb onions, chopped (3 medium, 3 cups)

1 ½ tsp salt, plus more to taste

9 garlic cloves, minced (3 heaping Tbsp)

⅓ lb parsnips, chopped (2 medium, 1 cup)

2 celery ribs, chopped (1 cup)

3 heads cauliflower, florets and stems chopped into small pieces (6 lbs)

8 cups water, hot if possible

4 Tbsp butter, sliced into ½ inch pats

2 Tbsp fresh thyme leaves, minced or 2 tsp dried thyme

½ tsp black pepper, plus more to taste

Equipment:

Chef’s knife

Cutting board

8-quart pot with lid

Bowls

Measuring cups and spoons

Wooden spatula or spoon

Blender or  immersion blender

Ladle

Pot holders, dish cloths

Directions:

  1. Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
  2. Warm an 8-quart pot over medium-high heat for 1 minute. Add olive oil, onion, and ½ tsp salt. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the onions are softened, about 15 minutes. Add the garlic, stir, cover, and cook for 3 minutes more.
  3. Stir in the parsnips, celery, and ½ tsp of salt. Cover and cook for 10 minutes.
  4. Next, add the cauliflower, butter and another ½ tsp of salt. Stir, cover, and cook together for an additional 10 minutes
  5. Carefully pour the water into the pot. Cover and bring the mixture to a boil. Uncover the pot, reduce the heat to a steady simmer, and cook until the vegetables are tender, about 10 minutes.
  6. Stir in the thyme and black pepper. Remove the pot from the heat.
  7. Carefully submerge the blade of an immersion blender into the soup, turn it on and move it around the pot to puree the soup. Or, ladle small batches into a blender or food processor and blend until smooth.
    Warm the soup over medium heat, stirring to prevent sticking and burning. Taste and adjust.

CAUTION: Never fill a blender more than one-quarter full with hot liquid. The steam from hot soup can spray out, causing serious injury. Using small batches of cooled vegetables and stock helps prevent this risk.