Cauliflower Soup With Crispy Garlic Garnish
by Molly Shuster
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 large shallots, chopped
- 6 cloves garlic, chopped
- 1 medium head cauliflower (about 2 1⁄2 pounds), trimmed and chopped
- 4 cups chicken stock
- 1 1⁄2 cups whole milk
- 1⁄4 cup cream
- 3 tablespoons olive oil
- 3 cloves garlic, very thinly sliced
In a large pot over medium heat, heat the olive oil and butter. Mix in the shallots and garlic and sweat until softened, but not browned, about 8 minutes. Add the cauliflower and sauté for a few more minutes, allowing the flavors to combine. Pour in the chicken stock and simmer until the cauliflower is tender, about 15 minutes. Remove from heat and let cool slightly.
Working in batches, purée the cauliflower mixture in a blender until completely smooth. Return the soup to the pan over medium heat. Stir in the milk and cream. Cook until heated through, being careful not to bring the soup to a boil.
Serve hot, topped with the crispy garlic and a drizzle of garlic oil.
Heat the olive oil over medium-high heat in a sauté pan. When the oil begins to shimmer, add the garlic and fry until golden and crispy. (Pay close attention: the garlic will take a few minutes to crisp, but once it starts to color the cooking process goes very quickly. If the garlic turns a dark brown, it will become too bitter.)
Using a slotted spoon, transfer to a paper towel-lined plate in batches. Reserve the garlic oil for drizzling.
Yield: 6 servings