La meilleure soupe de chou-fleur : onctueuse et riche

Ingrédients

• 1 medium head (1.5 lbs / 680g) cauliflower, cut into florets
• 1 medium (150g) yellow onion, diced
• 3 cloves (15g) garlic, minced
• 1 medium (150g) Yukon Gold potato, peeled and cubed
• 2 tbsp (28g) unsalted butter
• 4 cups (950ml) vegetable or chicken broth (low sodium)
• 1/2 cup (120ml) whole milk
• 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper
• 1/4 tsp (1g) ground nutmeg
• 1 tbsp (15ml) lemon juice

Préparation

1. 1

   Heat the butter or oil over medium heat in a large pot or Dutch oven. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 60 seconds until fragrant.

2. 2

   Add the cauliflower florets and cubed potato to the pot and stir to coat in butter. Pour in the broth, salt, pepper, and nutmeg.

3. 3

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until the cauliflower is fork-tender.

4. 4

   Remove the pot from heat. Use an immersion blender to blend the soup directly in the pot until completely smooth and velvety.

5. 5

   Stir in the milk and lemon juice. Taste and adjust salt as needed before serving.