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Here is a fancy French twist on a classic cream of cauliflower soup that you can make at home today. The roast cauliflower topping, tossed with almond slivers, espelette pepper and flat parsley elevate an everyday dish to a delicious French restaurant-quality experience. The variance of textures are amazing and this dish is satisfying enough to be a meatless meal for your family.
I still remember the first time Le Chef prepared his fancy cream of cauliflower soup for me. We were living in Montreal at the time, having just moved from the South of France, and we were both feeling the chill of our first Québeçois winter. He was testing out some recipes for his new menu and had the idea to combine a North American favorite, Cream of Cauliflower Soup, with some of the flavors he is used to cooking with on the French Riviera. I watched as he slow roasted cauliflower with espelette pepper and almonds. Added finely chopped parsley and just a little cream. Subbing in a few potatoes to get a creaminess without the extra cream. "Pas trop de crême!", he would exclaim, just in case anyone could ever mistake him a French Northerner...though his accent would certainly give him away anyways!
This recipe is featured in week 5 of the #soupsundaychallenge. We are making one pot of soup per week. Sign up for the challenge and I will send you my printable soup recipe ebook for free. Join me every Sunday live on instagram at 11am EST to make soup until the end of the challenge.
Equipment Needed
A large dutch oven or stock pot. I use my classic Le Creusets but any dutch oven or stock pot would work as long as you can fit a whole chicken with enough space to cover it with water.
An immersion blender like this Kitchen Aid that I have had for years. It makes it much easier to make blended soups.
Shallow Soup Bowls like these ones are perfect for Cream of Cauliflower. You can beautifully display the roasted cauliflower in the center and pour the soup all around.
I use these stainless steel sizzling platters for everything! They are the perfect size and do not warp or bend, even in the dishwasher.
*This post includes affiliate links - by clicking the links I make a small commission if you choose to buy, at no cost to you. Thank you for supporting my small business.
Ingredients
I love how few ingredients are in this soup, it is so simple to make. What makes it fancy are the two different cooking styles of the cauliflower - this is what adds incredible texture to the dish.
You will need:
- two heads of cauliflower, cut into florets
- 4 medium sized potatoes - totaling about 3 cups of chopped potatoes
- Fleur de sel - 2 tsp
- 8 cups of chicken stock (or vegetable stock if you prefer to make a vegetarian recipe)
- ¼ cup of almonds cut into slivers
- ½ tsp of Espelette pepper (see below)
- ¾ cup of heavy cream
- 2 tbsps of olive oil
Espelette Pepper is a mild pepper from the Basque region in France. This pepper has a very unique taste - it is light and fresh with a nice spice and smokiness that is not too aggressive. I was able to find the same brand we have at home that you can order off Amazon: Espelette Pepper
The recipe card is below - please let me know if you make this soup! I would love your feedback and rating on the recipe.
Other Le Chef's Wife Soup recipes you may enjoy:
Here are the recipes we have cooked together each week of the Soup Sunday Challenge:
One: Magical Leek Soup
Two: Poule au Pot
Three: Italian Chicken Sausage, White Bean & Kale Soup
Four: French Onion Soup Gratinée
Au plaisir,
Le Chef's Wife
Print
Fancy Cream of Cauliflower Soup
- Prep Time: 10
- Cook Time: 45
- Total Time: 55
- Yield: 6
- Category: Soup
- Cuisine: French
Description
Here is a fancy French twist on a classic cream of cauliflower soup that you can make at home today. The roast cauliflower topping, tossed with almond slivers, espelette pepper and flat parsley elevate an everyday dish to a delicious French restaurant-quality experience. The variance of textures are amazing and this dish is satisfying enough to be a meatless meal for your family.
Ingredients
You will need:
- two heads of cauliflower, cut into florets
- 4 medium sized potatoes - totaling about 3 cups of chopped potatoes
- Fleur de sel - 2 tsps
- 8 cups of chicken stock (or vegetable stock if you prefer to make a vegetarian recipe)
- ¼ cup of almonds cut into slivers
- ½ tsp of Espelette pepper (see below)
- ½ cup chopped parsley (Italian parsley, or flat parsley is preferred)
- ¾ cup of heavy cream
- 2 tbsps of olive oil
Instructions
Pre-heat your oven to 350 F.
First let's make the garnish:
Take the florets from one head of cauliflower and spread them out on a baking tray.
Sprinkle with 1 tsp of salt and the espelette pepper as well as with a generous pour of olive oil.
Bake for 40 minutes until the florets are browned and the cauliflower is fully cooked. No need to turn while cooking.
Lay the almonds, cut into slivers, onto a cooking tray. Bake for 5 minutes until very light brown. No oil is needed.
Set both aside for the garnish.
Meanwhile, drizzle 1 tbsp of olive oil in a soup pot. Add the potatoes, the remaining head of cauliflower and 1 tsp of fleur de sel.
Add the chicken (or vegetable) stock until the ingredients are just covered. (Le Chef's Wife tip - it is easier to add liquid at the end than to fix a watery broth - always use less water than you think you need and adjust while you are cooking.)
Simmer for 30 minutes, partially covered & stirring every 5 minutes or so, on medium heat until the potatoes and cauliflower break apart easily.
Blend. I like to use an immersion blender but you can use a blender as well. Blend well until the soup is completely smooth.
Add the cream and blend again for a few more seconds until fully integrated. Set the soup aside.
Now, to complete the garnish!
In a mixing bowl, lightly toss the roasted cauliflower florets with the roasted almonds and chopped parsley. Add a little more salt if needed. Voilà, you have your delicious cauliflower garnish!
To serve:
Place a half of a cup of the cauliflower garnish in the bottom of each soup bowl. Ladle the Cream of Cauliflower soup around the garnish, avoiding the center so that the garnish stays pretty. Place a couple more leaves of parsley on the top for decorative measure. You can also swirl extra virgin olive oil over the top for an artistic flourish.
Serve immediately.
Bon Appétit!
Notes
Espelette Pepper - is a light pepper from the Basque region in France. It has a very particular taste - it is light and fresh with a nice spice that is not too aggressive. I was able to find the same brand we have at home that you can order off Amazon: Espelette Pepper
Le Chef's Wife tip - it is easier to add liquid at the end than to fix a watery broth - always use less water than you think you need and adjust while you are cooking.
Cynde says
This was so easy and so delicious! I used Gochugaru (Korean) chili pepper as I didn't have Espelette and didn't have any parsley on hand, still delicious! Thanks for a great recipe.
Meg says
Delicious! - tonight I worked way too late and when I finally thought about dinner, I *almost* didn't find the energy to make this; but am so glad I did. The soup came together quickly and easily - what a great way to enjoy seasonal cauliflower in a restorative hot bowl of comfort. Thank you!
lechefswife says
Thank you so much for your comment Meg! I am so glad you enjoyed it. I use the cauliflower topping for a variety of other dishes too - it is great in salads and grain bowls.