Cream of Cauliflower Soup

Almonds have been an essential ingredient in British cuisine since the Early Middle Ages. Almost every third recipe in Shakespeare’s time had almonds in the list of ingredients. British cooks loved to thicken soups with almonds. This recipe is my adaptation of a historical British recipe. This soup features delightful sweet halftones of caramelized cauliflower and toasted almond slices. Creamy base, juicy fried florets, and crunchy nuts let you experience a variety of textures in every spoon.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Toast almond slices. Reserve a few for the topping.

Step 2

Slice leeks uniformly. Wash the slices in a bowl filled with cold water. Let them float on the surface of the water for a few minutes. The dirt will sink to the bottom of the bowl. Carefully, without disturbing water, remove leeks from the water and spread them on a paper towel. Pat them to dry. Melt 1 tbsp of butter on medium-high heat and sauté leeks till translucent and fragrant, for about 2 to 3 minutes. Reserve.

Step 3

Slowly fry cauliflower florets in butter. (See "Golden Cauliflower Florets" recipe.) Reserve a few cooked florets per portion for the topping.

Step 4

Combine cooked leeks, fried cauliflower, toasted almonds, chicken stock, spices, and seasonings in a pot. Bring to boiling on high heat, reduce to low, and simmer for 5 minutes.

Step 5

Blend hot soup at high speed. Adjust the seasoning and the thinness of the soup to your taste. Serve with reserved toppings.

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