Silky Cauliflower Soup
serves 2-4
This simple, elegant soup has body and tang thanks to the addition of Dijon mustard and yogurt -- a welcome change from heavy cream. Puréeing the soup with a food processor won't give you the same silky uniform texture as a blender.
1 head cauliflower, cut into florets
4 tablespoons unsalted butter
10 green onions (dark green parts separated from the white and light green parts), thinly sliced
1/2 teaspoon cayenne pepper
6 cups low-sodium chicken or vegetable broth
1 tablespoon Dijon mustard
1/2 cup Greek yogurt
prep: 15 minutes
total: 45 minutes
colander
large saucepan
blender
whisk
1. Plunge the cauliflower into a bowl of cold water to clean it. Let it drain in a colander. Cut off the florets and finely chop the tender stems. Discard the tough inner core.
2. Melt the butter in a large saucepan over medium-high heat. When the foam subsides, add the white and light green parts of the green onion, cayenne pepper and a sprinkling of salt and pepper. Cook the onions, stirring occasionally, until they become translucent and soft, 4-6 minutes.
3. Add the cauliflower to the pan and cook 2 minutes. Add the broth, and bring the soup to a gentle simmer and cook until the cauliflower is soft, 15-20 minutes. Take the soup off the heat.
4. Purée the soup with an immersion blender (or, working in batches, in a regular blender). Whisk the mustard and yogurt into the purée. Top with the green onions and add salt and pepper to taste.
