It is honestly one of the most delicious soups, ever–creamy, earthy, and really quite sexy. You need to make it and see for yourself.
I was inspired by a couple of things from the CSA–first, a bunch of tiny red potatoes, and, of course, some fresh cauliflower:
I scrubbed up the potatoes and boiled them, and set aside about three cups for the soup. I started by sauteing some sliced shallots (onion would be fine) in a tablespoon of olive oil until soft:
To that I added all of my cauliflower (about five cups, equivalent to one large head), which I had rinsed and divided into florets, along with the three cups of potatoes, a teaspoon of sea salt, and water to cover:
Bring that to a low boil then cover and cook until the cauliflower is tender. This took about 20 minutes. From there I added in the magic ingredient, saffron:
Saffron is one thing I always have on hand, because just a pinch of the strands can transform a dish into something beautiful. It is expensive, yes, but I believe in buying pure, non-powdered strands for maximum color and flavor. There really is no substitute, and it is such a gorgeous ingredient:
With the soup off the heat, I put in a generous pinch of the threads, along with a half cup of shredded asiago cheese and a third cup of mascarpone cheese for silky texture and a rich finish. The mascarpone is optional, but leaving it out will downgrade your soup from super-sexy to Miss Congeniality. Still great, but not as thrilling. An equal amount of heavy cream would be a good substitute.
I then used our immersion blender–which I consider one of the best inventions, ever–to puree the soup. You can also do this in batches in a blender and get the same result (just be careful either way, as hot, flying soup is really unpleasant, and I speak from experience).
You and cauliflower will never be “just good friends” again, trust me.
Vegan Option: Substitute a third cup of nutritional yeast for the asiago cheese and substitute vegan cream cheese for the mascarpone.
Thanks for reading,