Pureed Cauliflower Soup with Coriander | America's Test Kitchen

Name: Pureed Cauliflower Soup with Coriander | America's Test Kitchen
Total time: 45 min
Ingredients: 2 tablespoons unsalted butter, or the same amount of vegetable or olive oil; 1 medium onion, 3 medium shallots or 1 medium leek (white and light green parts only), chopped; 2 tablespoons dry sherry or white wine; 1 medium head cauliflower (about 2 pounds), stems discarded and florets cut into bite-sized pieces (about 5 cups); 2 cups low-sodium chicken broth or low-sodium vegetable broth; 1 teaspoon table salt; ground white pepper; 1 teaspoon ground coriander; 1/2 - 3/4 cup whole milk; 2 teaspoons minced fresh chives, or minced parsley

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For vegetable soups with fresher flavor, use a high proportion of vegetables, cook them in stock, and then enrich with milk.

Keywords

Soups
Vegetables
Vegetarian
Weeknight
Main Courses

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Ingredients

2 tablespoons unsalted butter, or the same amount of vegetable or olive oil
1 medium onion, 3 medium shallots or 1 medium leek (white and light green parts only), chopped
2 tablespoons dry sherry or white wine
1 medium head cauliflower (about 2 pounds), stems discarded and florets cut into bite-sized pieces (about 5 cups)
2 cups low-sodium chicken broth or low-sodium vegetable broth
1 teaspoon table salt
ground white pepper
1 teaspoon ground coriander
1/2 - 3/4 cup whole milk
2 teaspoons minced fresh chives, or minced parsley