Creamy Cauliflower Soup
The Spanish Smoked Hot Paprika lifts this whole dish, adding a nice depth of flavor to each spoonful. Add the paprika at the end, the heat of the soup will gently release the spice’s pleasant aroma. Paprika’s smokey, earthy, hot, and fruity flavors complement the richness of cream, fontina cheese, and cauliflower.
Yield: 6-8 servings
Preparation Instructions:
Sweat onions and shallots in oil, season with salt and black pepper.
Add cauliflower, getting a little brown on them before adding stock.
Bring to a simmer, cover, and gently cook until you can easily press a knife through the thickest stems of cauliflower.
Add the vegetables and broth to a blender, pulsing until blended and creamy.
Put soup back in pot on medium on heat, add cream and then melt cheese into soup.
Taste your soup, add more salt and pepper if desired.
Garnish with smoked hot paprika and olive oil.
thespicehouse.com
More About This Recipe
Try roasting the cauliflower in the oven for extra flavor. (An optional, but flavorful step.)
Excellent soup. I used all the cauliflower called for in the recipe for the soup base. Plus added some of the pimentos to the soup as it cooled down before going into the food processor. This last gave the soup a wonderful color. Before serving I roasted more cauliflower and then stirred it into the hot soup just before serving. Did the sprinkle of pimentos + olive oil + parsley for garnish. Instagram worthy and so good!