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Creamy Cauliflower Bisque

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Silky, creamy cauliflower bisque with fried shallot garnish

Ingredients

Scale
  • 1 large head fresh cauliflower – trimmed and cut into chunks
  • 1–3/4 pounds white potatoes – peeled cut into chunks
  • 1 TBL unsalted butter
  • 1/2 TBL olive oil
  • 2 medium white onions – roughly chopped
  • 1 clove garlic – minced
  • 24 oz whole milk
  • 24 oz vegetable broth
  • 1/2 cup heavy cream
  • 2 TBL salt
  • 1/2 tsp ground white pepper
  • Fried Shallots – garnish

Instructions

  1. Peel the potatoes and trim the leaves off the cauliflower. Cut everything into 1′-2″ chunks
  2. Melt the butter with the olive oil in a large pot. Saute the onions in the pot for 2-3 minutes until they begin to soften and sweat. Add the garlic and cook 1 more minute, but don’t let anything brown.
  3. Pour in the vegetable broth and milk. Add the cauliflower and potatoes and turn up the heat to bring it to a vigorous boil. Turn the heat down to maintain a low simmer for 20 minutes and the vegetables a re soft.
  4. Use an immersion blender on high speed to puree the bisque until smooth and silky. Add the salt, pepper and heavy cream. Blend again briefly to integrate the seasoning. Taste and adjust seasoning if necessary.
  5. Keep warm while preparing the fried shallots or allow it to cool, cover and refrigerate until ready to serve
  6. Ladle the soup into bowls and garnish with a haystack of fried shallots

Find it online: https://www.cooksavorcelebrate.com/creamy-cauliflower-bisque/