This soup is super easy to make, and is so creamy you wouldn’t believe there is actually no cream in it! The secret? Let the potato get soft before you add the bouillon and cauliflower.
It makes for a great lunch, with a green side salad and some crackers, or an appetizer before (post-Thanksgiving) dinner.
You will need:
- 1 cauliflower, washed and cut into pieces
- 1 large potato, peeled and cut into thin slices
- 1 large or 2 small shallots, chopped
- 4 quarts (1 liter) vegetable bouillon (warm)
- 2 tsp. sharp Dijon mustard (or more to taste)
- 2 tbsp. Extra virgin olive oil
- salt & pepper
- immersion blender
Heat the olive oil in a large sauce pan at low heat. Add the shallot with a pinch of salt and sauté on low heat until tender. Add the potato and stir. Cook the potato for a few minutes until it starts to soften a bit. Add 4 tablespoons of the bouillon, just enough for the potato to have some liquid to cook in, until completely tender. Then add the cauliflower and the rest of the bouillon. Bring to a boil. Lower heat and simmer until cauliflower is tender. Remove the pan from the heat. Stir in the mustard. Puree the soup with an immersion blender. Add more water or bouillon if the soup is too thick. Add salt and pepper to taste.
Picture courtesy of GreensNChoclate.com