Tag Archives: puree

Cheesy Cauliflower Potato Soup

Cauliflower Potato Soup TasteFood

~Cheesy Cauliflower Potato Soup ~

Making purée, er, soup doesn’t get simpler than this. It began as a purée. I made a light and fluffy Cauliflower and Potato purée to accompany a stew this week.  However there was so much purée left over, I thinned the remainder with extra chicken stock and renamed it soup. It’s clearly all about the cauliflower, thickened with potato and spiked with a little garlic and piquant Pecorino cheese. Add just a little stock and you’ll have a light and airy side dish. Add more stock and you’ll have a satisfying winter soup. And since it’s the holidays I fancified both purée and soup with a generous pinch of gifted truffle salt sprinkled over the top.

Cheesy Cauliflower Potato Soup
Serves 6

2 yukon gold potatoes, about 1 pound
1 medium head cauliflower
4 garlic cloves
3 tablespoons unsalted butter
1/2 cup finely grated Pecorino Romano cheese
1 quart chicken stock
Salt and freshly ground black pepper to taste
Fresh thyme leaves
Truffle salt (optional)

Peel the potatoes and cut in 1-inch chunks. Cut the cauliflower florets and core in 1-inch pieces. Peel garlic. Smash 3 of the cloves and mince 1 clove. Place potatoes, cauliflower and smashed garlic cloves in a large pot. Cover with water. Add 1 tablespoon salt. Bring to a boil, then reduce heat, cover and simmer until the vegetables are very tender, about 25  minutes. Drain. Transfer half of the vegetables and butter to the bowl of a food processor. Puree until smooth. Add remaining vegetables. Puree again. Return vegetables to soup pot. Add minced garlic. Add chicken enough chicken broth to achieve desired consistency (the soup should not be too thick). Bring to a simmer and add cheese, stirring to incorporate. Season to taste with salt and pepper. Serve with additional cheese and fresh thyme as a garnish. Optional: Sprinkle with truffle salt.

Cauliflower Purée

~ Cauliflower, Celery Root, Garlic, Thyme ~

Looking for a simple side that’s light and fluffy but not mashed potatoes? This Cauliflower Purée is airy and delicate, a blend of cauliflower and celery root. One potato is added to the mix for a touch of heft and a little starch to prevent the purée from becoming a thick soup. The result is a refined side dish that is a wonderful accompaniment to fish, meat and winter stews.

Cauliflower Purée

The celery root, also known as celeriac, is mildly redolent of celery, and nicely balances the nutty and sweet notes of the cauliflower. Serves 6-8 as a side dish.

1 large head of cauliflower, chopped in 1 inch pieces
1 medium celery root, peeled, chopped in 1 inch pieces
1 large russet potato, peeled, chopped in 1 inch pices
Bouquet garni: 3 thyme sprigs and 1 bay leaf tied in cheesecloth
1 garlic clove, chopped
1/4 cup unsalted butter, cut in large pieces
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
Thyme sprigs as garnish

Combine cauliflower, celery root, potatoes and bouquet garni together in a large pot. Cover with water. Bring to a boil and simmer, covered, until all of the vegetables are very tender. Drain and discard bouquet garni. Transfer to a food processor. Add garlic and butter and purée until smooth. Add remaining ingredients and pulse to blend. Taste for seasoning. Transfer to a serving bowl. Serve warm, garnished with thyme.

Baked Root Vegetable Purée

Root Vegetable Puree tf

There is no set rule for the types of root vegetables you can use in this recipe.  In fact, what you see on the ingredients list is what happened to be in my kitchen when I set out to make a this dish to serve with roast chicken  last night.  As I puréed the steamed vegetables, I envisioned doctoring it with all sorts of extra spices, a little grated cheese, maybe even some minced onion.  But then I tasted the purée, and was blown away by its soft, sweet, nutty flavor.  Mild and delicate, all it needed was salt and pepper and a dollop of sour cream to lighten its texture.  For a little autumnal flourish, I topped the purée with fresh sage leaves before baking, so their woody flavor would lightly infuse the vegetables.

Baked Root Vegetable Purée
Baking the purée creates a crusty texture on its top.  If you would like a soft purée, omit the baking step.  The sage leaves will lightly infuse the purée with their flavor during baking.

Serves 6-8 as a side dish

3 medium parsnips
2 large turnips
1 large sweet potato
1 large rutabaga (swede)
4 tablespoons unsalted butter
1/4 cup (60  ml.) creme fraiche or sour cream
2 teaspoons salt
1 teaspoon freshly ground black pepper
Sage leaves for garnish

Peel and cut vegetables in 2 inch chunks.  Steam in a large pot until very tender, 20-30 minutes.  Transfer in two batches to a food processor.  Purée each batch with 2 tablespoons butter. Combine puréed vegetables, sour cream, salt and pepper in large bowl and mix well.  Pour into baking dish.  (Purée can be made to this point up to one day in advance.  Allow to cool completely, cover with plastic wrap and refrigerate. Bring to room temperature before baking.)
Arrange sage leaves on top of purée, pressing gently.  Bake in pre-heated 350 F. oven 25 minutes.  Remove and serve immediately.