Cauliflower soup for a rainy day…

It is now almost fully through April here in Chicago. This month we have had days that are 80 degrees as well as days that are 30 degrees. Seriously. If you’ve ever spent any time in Chicago during spring you know how emotional the weather can be, it will change at any given time for no reason at all. So this morning I sit on my favorite spot on the couch looking out over the fabulous skyline of the city that is only partially visible due to the fog that comes in off the lake. Rain is tapping on the window and the harsh brightness of the grey sky is providing just enough light to prevent flipping the switch.
My only saving grace is a lovely white pitcher filled with flame colored tulips that sits by one of the windowsills in addition to the knowledge of what I plan on making for dinner. A beautiful big bowl of creamy cauliflower soup topped with some chives (or ramps!) and a lovely glass of wine. As the temperature is a chilly 40 today I imagine that the fireplace will be lit in addition to plenty of candles, as candles provide some of my favorite light-lovely, romantic and comfortable.
Another reason why I love this recipe so much is that it is deceptively fabulous. There are only 4 ingredients. Really! Cauliflower, butter, chives and salt. It will lay on your tongue as if there is a hefty amount of cream added, but that’s part of the beauty of cauliflower. Trickery!

You will only get two pieces of equipment dirty, a sauce pot and a blender, and the results are simply decadent. If you are looking for a beautiful soup to make for yourself, your darling, or even a dinner party whip this up and your mood will certainly perk up whether you have a rainy spring or lovely sunshine.

Cauliflower Soup
gluten free, egg free, nut free
Serves 3-4 as main dish
  • 1 head cauliflower, cut into 8-10 pieces
  • 2-3 T. unsalted butter
  • salt, to taste
  • chive or ramps for garnish
    1. Fill a large saucepot with water and bring to boil. Turn heat down to a simmer and add the cauliflower.
    2. Cook the cauliflower 8-10 minutes until a knife can easily pierce through the flowerettes.
    3. Place the cooked cauliflower in a blender along with a few ladles of the cooking water. Begin blending, adding enough cooking water to blend into a smooth, velvety puree. (I end up adding anywhere between ½ cup and 1 cup cooking water and blend for a few minutes to make sure it is extremely smooth).
    4. Once you’ve reached the consistency you are happy with pour out the remaining cooking water from the saucepot and then pour the cauliflower puree back into the pot to keep warm.
    5. Add the unsalted butter and stir with a whisk until fully melted and incorporated. Ladle into serving bowls and top with finely minced chive.