Cauliflower Soup Recipe

Try adding Parmesan Lace, or “frico,” as it is known in Italy, to this Creamy Cauliflower Soup Recipe.

| October 29, 2013

What Maggie Stuckey has found and documented in this gorgeous four-color cookbook is that the humble idea of gathering friends and neighbors on a regular basis for a casual night of soup and sides has an extraordinarily positive ripple effect on children, senior citizens, families, and communities at large. The idea of breaking bread is deep-rooted in American tradition, but it’s now that our country needs to bond together, and Soup Night (Storey Publishing, 2013), is the call to action that we’ve been waiting for. The following Cauliflower Soup Recipe is taken from chapter 2, “Fall.”

You can purchase this book from the MOTHER EARTH NEWS store: Soup Night.

Creamy Cauliflower Soup Recipe

Cauliflower gets a bad rap, in my opinion. When absolutely fresh, as it is in the fall, it offers a wonderful crispness and mild taste that melds well with other flavors. This soup takes advantage of this classic autumn vegetable, and has one other terrific trait: it’s delicious either hot or cold. Of course in the fall or winter you’d probably serve it hot, but the cold version is a lot like vichyssoise except with fewer calories. Two other garnishes that offer a nice color contrast are chopped pistachios and red pepper purée; also delicious, especially on the hot version of this soup, is Parmesan Lace.

Serves 6


10/30/2013 11:17:59 AM

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