Brown Butter Braised Cauliflower Soup

Crisp simple flavors of cauliflower enhanced by the nuttiness of browned butter.

Serves: 4
Cook Time: 45 Minutes

Ingredients

• 1 cup butter, cut into pieces,divided
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 2 garlic cloves, minced
• 1 head of cauliflower, cut into 1" pieces
• 3 1/2 cups (or more) vegetable broth
• 1/2 cup heavy whipping cream
• 1/8 teaspoon ground nutmeg
• Salt and pepper to taste
• Parmesan cheese shavings for garnish
• Olive oil for garnish

Steps

Heat a large skillet over high heat until smoking. Add 1/2 cup butter and cauliflower. Braise just until browned in spots, turning often. In a heavy stock pot over medium heat, add butter. Stir the butter or swirl the pan so that the butter doesn't burn. When the butter turns light brown and gives off a nutty aroma, reduce heat and add onions, celery and garlic.

Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower and stock and bring to a boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.

Puree soup in small batches in a blender or use an emersion blender. Return to same pan. Add cream and nutmeg. Bring to simmer. Thin with more broth by 1⁄4 cupfuls if desired. Season with salt and pepper.

Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with olive oil.

Serving Suggestions

Serve as a starter with your favorite Pork main dish or as a main dish with a green salad.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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