Roasted Cauliflower Soup with Brown Butter or Harissa
Original recipe by: Leslie Brenner
Roasting the cauliflower gives profound flavor to this velvety – and super easy to make – puréed soup. Swirl in a little brown butter before serving to spin it French, or garnish it with harissa sauce for a delicious North African flavor. It's hard to imagine something dairy-free could be so rich-tasting, elegant and low-calorie (there are only about 100 calories per serving; add about 35 if you're garnishing with brown butter). Harissa is available in tubes or jars in supermarkets with well-stocked international sections.
For a vegan version, use vegetable broth rather than chicken broth, and choose harissa or another vegan garnish.
Makes 6 servings.
Ingredients
FOR THE SOUP:
1 1/2 cauliflowers (about 1 3/4 pounds)
1 tablespoon olive oil
6 cups chicken broth (or vegetable broth)
1/2 teaspoon freshly ground white pepper, or to taste
Salt, if necessary
BROWN BUTTER GARNISH:
2 tablespoons butter