This Cauliflower cream soup is a super tasty appetizer for an excellent dinner and a healthy meal for an everyday lunch. The soup is great warm and even more at room temperature, so it is an ideal lunchbox too!
The ingredients are inspired by traditional Roman cuisine. I love it, and my family loves it too, so I prepare this cream soup often: that’s one of my son’s favorites!
1 Lb (450 g) – Cauliflower Florets
3/4 Lb (350 g) – Yellow Potatoes
1 Clove – Garlic
20 Leaves – Sweet Basil
1 Qt (1 Lt) – Vegetable Broth
2 Oz – Anchovies Flat Fillets
6 TBSP – Butter
3 TBSP – Pecorino Romano, grated
To Taste – Black Pepper
To Taste – Table Salt
FIRST STEPS
First, rinse the cauliflower and the potatoes
Then, peel the potatoes and reduce them into dice.
Now, divide the cauliflower florets and slice the stem finely.
After that, peel and slice the onion.
Finally, peel and crush the garlic.
ONIONS AND GARLIC
Now, melt 2 tbsp of butter into a saucepan big enough to contain the soup.
Then, sauté the onion until soft and translucent.
Salt to taste.
After that, add the garlic, and sauté until nicely golden.
CAULIFLOWER AND POTATOES
At this point, add the cauliflower and 1 tbsp of butter.
Sauté the vegetables until golden, then add a ladle of vegetable broth.
Now, add the potatoes, anchovies, and 10 basil leaves chopped by hand.
Stir to melt the anchovies, then add the broth to submerge the vegetables.
Cover with a lid and gently simmer until the potatoes and cauliflower are tender.
FINISHING
Once ready, turn off the flame, and move the pan far from the stove.
Add 3 tbsp of butter to the hot soup and whisk to melt.
Then, mix the soup with a blender until smooth and consistent.
Finally, add the grated Pecorino Romano, the remaining basil leaves, and the black pepper.
Serve warm or at room temperature.
If you like my recipes, visit my blog philosokitchen.com