Revolutionary twist on the classic: Mint-infused cauliflower soup
Almost everyone is familiar with cauliflower soup. I cook it often, especially during this season when markets brim with delicious, fresh vegetables. However, I've enhanced the traditional recipe with a simple yet transformative addition.
Mint cauliflower soup
My kitchen is a playground for new and time-honored recipes, yet home-cooked meals hold an irreplaceable spot in my heart. During the bountiful months of spring and summer, my go-to is a cauliflower soup peppered with carrots and new potatoes. Freshly picked herbs like parsley and dill from the garden are liberally used to season it.
- 2 quarts of broth,
- 1 medium-sized cauliflower,
- 2-3 carrots,
- 1/2 a parsnip,
- 1/4 a celery root,
- 1/3 cup of 30% cream,
- 4 potatoes,
- 1 onion,
- parsley greens,
- dill,
- a small bunch of mint,
- salt and pepper to taste.
- Start by bringing the broth to a boil in a pot.
- Add diced carrots, parsnip, potatoes, and celery root to the boiling broth, cooking until tender.
- Meanwhile, separately cook the cauliflower florets.
- Introduce half of these florets into the soup pot, while the other half is blended with fresh mint. This technique thickens the soup, enriching its texture and flavor.
- Mix the cream and a ladle of broth into the blended cauliflower mixture until smooth.
- Stir this creamy blend back into the soup pot.
- Reheat to a simmer, seasoning with salt and pepper to your liking.
- Finish by sprinkling in chopped parsley and dill.
And there you have it, a delightful cauliflower soup brought to life with a minty freshness. Bon appétit!