There is no doubt in my mind that this will become our favorite soup that we’ll still be making years from now!
I had made pureed vegetable soups before, which were delicious, but I always had to add cream to get that wonderful, velvety soft texture. What makes this recipe so special is that there is absolutely no added cream or milk! You wouldn’t believe it looking at the picture – and you definitely wouldn’t believe it after you’ve had your first spoonful of this!
1 head cauliflower
8 Tbsp Land O’ Lakes unsalted butter, divided
1 leek, halved lengthwise and thinly sliced
1 onion, halved and thinly sliced
5 cups water
Salt and pepper
½ teaspoon sherry vinegar
3 tablespoons minced fresh chives
Take the outer cauliflower leaves off and trim the bottom off of the stem. Cut around core to remove it completely; thinly slice core and reserve.
Cut a heaping 1 cup of ½-inch florets from head of cauliflower; and set aside. Cut remaining cauliflower into 1/2″-inch slices.
Melt 3 Tbsp of butter in a saucepan. Add the leek, onion, and 1½ teaspoons salt; cook until softened but not browned, about 7 minutes. Stir occasionally.
Increase the heat to medium-high; add 4½ cups water, sliced core, and half of sliced cauliflower; and bring to simmer. Reduce heat and simmer gently for approximately 15 minutes. Add remaining cauliflower slices, return to a simmer, and continue to cook about 15-20 minutes longer.
Meanwhile, melt 5 Tbsp butter in a skillet over medium heat. Add reserved florets in the measuring cup and cook, stirring frequently, until golden brown. The butter will be browned and has a slightly nutty aroma (6 to 8 minutes). Remove from heat and transfer florets to small bowl. Reserve the browned butter in a separate bowl. Toss florets with vinegar and season with salt to taste.
Process the soup in blender until smooth. Return pureed soup to pan and return to simmer over medium heat. Season to taste, then serve.
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Quick tip: Serve with homemade crusty bread.