Creamy Cauliflower Purée Soup

Cooking Time

Approximately 45 minutes from start to finish.

Ingredients

• 1 stick of unsalted butter
• 1 large onion, roughly chopped
• 1 shallot, roughly chopped
• 2 cloves of garlic, thinly sliced
• 1 head (2 pounds) of cauliflower, cut into medium florets
• 4 sprigs of fresh thyme
• 1 bay leaf
• 4 cups low-sodium chicken broth
• 4 cups of water
• Salt and freshly cracked black pepper to taste
• A pinch of freshly grated nutmeg

Directions

Begin by melting the unsalted butter in a sturdy Dutch oven over medium-low heat. Toss in the chopped onion, shallot, and garlic, stirring occasionally until they become tender and aromatic, which should take about five minutes.

Next, add the cauliflower florets along with the thyme sprigs and bay leaf. Continue to stir occasionally, cooking for an additional five minutes until the cauliflower is just beginning to soften.

Pour in the chicken broth and water, seasoning generously with salt and freshly ground black pepper. Bring the mixture to a rolling boil, then reduce the heat to maintain a gentle simmer. Let it cook uncovered, stirring occasionally for about 30 minutes, or until the cauliflower is fork-tender.

Once done, remove the thyme sprigs and bay leaf from the pot. In batches, blend the soup until it reaches a silky-smooth consistency. Add a dash of nutmeg for an extra layer of flavor.

For a beautiful presentation, serve the soup topped with some roasted cauliflower florets and a sprinkle of fresh thyme leaves, if desired. This delightful soup can be stored in the refrigerator for up to two days!