A Worthy Vegetable Stock Finally
In this cream-free, creamy broccoli soup, neat vegetarian cooking tricks and flavor are abundant.
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By Eric Kim
Hello. Its me, Eric Kim, filling in for Tejal this week. And Im here to tell you the story of a broccoli soup recipe that took me months to get right.
I was delighted when I found that silken tofu, blended into a savory broccoli soup base, provided not only creaminess without cream a texture reminiscent of kongbiji jjigae, a Korean ground soybean stew but also a touch of sweetness to balance the bitter brassica.
It was a revelation, but the tofu was a red herring. The real teachable moment revealed itself only once I tried to swap out the chicken stock for store-bought vegetable stock to keep the recipe vegan. It was as if I had pulled at a stray thread and the entire sweater unraveled into a pile of yarn. With this one change, my magic tofu soup was suddenly missing so much.
Simply subbing in a boxed vegetable stock for a meat-based one doesnt always work: Most vegetable stocks on the market taste like a dirty rag that has been dragged through engine oil, and they can overpower the vegetables in delicate dishes.
The flavor that coconut water lends is what Jun calls umami-sweet. What were chasing here isnt meatiness, but savoriness.
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Two Simple Techniques That Bring Out The Best In Cauliflower
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Winter isnt coming, its going, but the supermarkets are still loaded with cauliflower, and thats a depressing prospect. Some people love this albino broccoli, other people hate it, but no one thinks its very exciting.
The cauliflower dish at my restaurant, Dirt Candy, requires a lot of work to wring excitement out of the produce equivalent of Muzak. At home, the rare times I cook it, I do what everyone else does: I roast it. And after a few months of roasted cauliflower, Im dying for something different.
There are two really simple techniques that bring out the best in cauliflower: grilling and pickling.
Dumping cauliflower florets in a mixture of salt and lemon juice for 45 minutes to an hour turns them into spiky little flavor bombs, delivering high-pitched squeaks in salads, sandwiches or the stew recipe here.
Grilling cauliflower and giving it plenty of char delivers a low bass note that adds an extra dimension of flavor. Mashed cauliflower is bland, but replace half your cauliflower with grilled cauliflower before mashing, and suddenly the dish has a smoky depth. Or, use it in this cauliflower stew for an unexpected roundness.
Read Also: Amy’s Tom Kha Soup
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When Im craving a lunch thats special but not fancy, or when lunchtime catches me by surprise, I head to the tiny restaurant Standard Fare in Berkeley. Run by Kelsie Kerr, one of the chefs at Chez Panisse who taught me to cook, Standard Fare is mostly kitchen at lunchtime, customers turn the wide sidewalk into an ad hoc dining room, perching atop a row of metal stools with bowls of soup and focaccia sandwiches on their laps.
My lunch mantra is as many vegetables as possible, so I usually order the vegetarian sandwich, which is always piled high with whatever greens and vegetables catch Kerrs eye at the farmers market, all enriched and brightened by generous doses of sauces and vinaigrettes. But when I stopped in a month or so ago, the daily special of cauliflower steaks with turmeric-spiced chickpeas sounded equally virtuous but more satisfying. Besides, I love caramel-sweet roasted cauliflower and will take any opportunity to eat it. I was typically harried, hungry and running late, so I felt lucky when I snagged one of the few inside seats. As I turned to scan the kitchen and gauge how long it might take the cooks to prepare my lunch, Kerr brought over a plate of fried cauliflower on a bed of fragrant spiced chickpeas, all showered with herbs and sizzled cumin seeds.
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More About Nytimes Cauliflower Soup Recipes
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- Using an immersion blender, purée the soup until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.
CREAMY CAULIFLOWER SOUP WITH ROSEMARY OLIVE OIL RECIPE …
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- Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.
CURRIED CAULIFLOWER SOUP RECIPE – NYT COOKING
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- Using an immersion blender, purée the soup until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.
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Rotisserie Chicken Panzanella
Another thing you can do with a super-tanned heat-lamp chicken from the store.
- Rotisserie chicken
- Watercress
- Jumbo croutons
Tear a rotisserie chicken into strips and pieces, then cut a few smallish supermarket tomatoes into wedges and marinate them in olive oil, salt, pepper, and red wine vinegar. Pay a few bills or fold some laundry, then turn the whole thing into panzanella by mixing together the chicken, tomatoes, some watercress, and several handfuls of croutons. Shower the salad with pepper and add a spray of salt. This, too, is cooking.
Modification: If you dont have croutons, just cut some stale bread into chunks and toast in a medium oven for about 10minutes. Or toast fresh bread and tear into hunks.
Roasted Cauliflower Soup With Artichoke Cream
Heres a simple, rich, amazingly creamy soup, relatively quickly made.
- Cauliflower
- Stock or milk
Roast a whole head of cauliflower in a pot in a 400°F oven with a drizzle of olive oil, some salt and pepper, and a few cloves of garlic. When the cauliflower is all soft on the inside and crisp on the outside and good to go45 minutes or socut it into pieces and whiz them up in a blender with a can of drained artichoke hearts and a little chicken stock, vegetable stock, or milk. Blend in some grated parmesan at the end. Yowza.
Tip: Trim the greens from the stalk of the cauliflower, but dont cut out the stalk itself. It brings big flavor.
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The Most Incredible Cauliflower
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By Sam Sifton
Good morning. I love Melissa Clarks new recipe for roasted cauliflower with pancetta, olives and crisp Parmesan , a deeply flavorful dish that could become a weeknight go-to for you these next couple of months. I love, too, Yasmin Fahrs recipe for spicy baked butternut squash pasta with spinach, same deal.
But I also know that Wednesdays can be tough for cooks stuck in the horse latitudes of the week: becalmed, frustrated, unable to imagine passage forward. If thats you, thats fine, its normal. Just order a pizza and pile a salad on top of it. Its a classic no-recipe recipe for injecting ease of preparation into the dinner hour, with a payoff thats a little eccentric and a lot delicious.
I enjoy a lemony-bright herb salad on my pizza , but you can go the other direction: chopped romaine and a healthy drizzle of ranch dressing. Or, really, use whatever salad you like. The important thing is the interplay of textures and flavors and temperatures. Salad pizza! Thatll get you back on track.
And heres something to make when that happens: pumpkin-ginger oat scones, from Genevieve Ko, who recently joined NYT Cooking as a senior editor. She came to us from The Los Angeles Times. Please make her welcome.
Our 17 Coziest Vegetarian Soups
These heartening recipes are here to convince you that comfort is best served by the spoonful.
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For dreary days and weary souls, there is soup. Whether youre stirred by brothy or blended varieties, those that lean creamy and rich or light and verdant, the perfect soup is out there for you. Find your match in at least one of the vegetarian recipes below.
Sue Li describes this brothy number as the perfect salve for cold winter days, and her recipe comes together in just 20 minutes. The noodles and poached egg add richness, and the soup builds flavor from greens, mushrooms, soy sauce and sesame oil. The broth alone is capable of instantly lifting spirits.
You can always count on Melissa Clark for comfort and her upgraded potato soup delivers. She describes it as if cheesy mashed potatoes became a cozy soup. It may not have the shortest ingredient list, but itll still delight, however you interpret it. According to one reader: I didnt bother to peel the potatoes, I forgot the lime and jalapeños, and I probably used the wrong kind of potato. And it was still the most delicious soup Ive ever made. In Melissa we trust!
Also Check: How To Make Chicken Soup With Chicken Broth
Cauliflower Soup With Roasted Garlic
Provided by Florence Fabricant
| 3 tablespoons extra virgin olive oil |
| 1 head cauliflower |
| Salt and freshly ground white pepper |
| 1 tablespoon minced fresh chives |
Steps:
- Preheat oven to 375 degrees. Brush the head of garlic with about 1/2 tablespoon of the olive oil, wrap it in foil and bake it until it is tender, about 40 minutes.
- Meanwhile, trim the head of cauliflower of leaves and heavy stems and separate into florets. Rinse the florets.
- Bring a large pot of salted water to a boil, add the cauliflower and cook until it is tender, about 10 minutes. Drain.
- Heat 1 tablespoon of the remaining oil in a heavy 3-quart saucepan. Add the onion and saute until it is soft but not brown.
- When the garlic is tender, slice off the top of the head with a sharp knife and squeeze out the soft garlic pulp inside. Add the garlic and the cauliflower to the saucepan. Stir in1/2 cup of the milk and bring to a simmer.
- Transfer the contents of the saucepan to a food processor or blender and puree until smooth. Return the mixture to the saucepan and stir in the remaining milk and cream. Bring to a simmer and season to taste with salt and pepper.
- Serve the soup in warm bowls with a sprinkling of chives and a little of the remaining olive oil drizzled on top
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 486 milligrams, Sugar 6 grams
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Cauliflower Soup With Chicken
Cauliflower, onion, garlic, broth, rosemary, and oil. Thats all you need to make the to-die-for cauliflower soup from Lidey Heuck . Its soup-er easy to whip this up, especially if you have an immersion blender. Serve it with crusty bread, focaccia, or croutons and I promise it will not disappoint. Its a perfect way to up your veggie intake.
It comes together quickly, so you can make if for a weeknight dinner or you can to make ahead of time when cooking for a crowd. We made this for our Easter Brunch for 4 alongside focaccia, frittata, and salad, then we made it again at Thanksgiving as a first course for our 16 guests! We made it a couple of days ahead, then heated it up in the crockpot for the big day. It was a perfect healthy start to an otherwise decadent meal.
When my sister-in-law tasted this cauliflower soup, she was equally wowed. Amazing cook that she is, she realized it would make a great base for other soups as well. Boy was she right! Adding sauteed carrots and mushrooms and some pre-cooked chicken turned this into a hearty meal jam-packed with veggies and protein. We enjoyed this for dinner one snowy weekend and it was snow-day-stick-to-your-ribs perfection.
Creamy Cauliflower Soup With Rosemary Olive Oil
INGREDIENTS:
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 quart low-sodium vegetable stock, plus more as needed for reheating
- 1 medium head cauliflower, cored and broken into 1 ½ inch florets
- ¼ cup Fresh Harvest Rosemary Fused Olive Oil plus more for drizzling on the soup before serving
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- Freshly grated zest of 1 lemon, for serving
Directions:
In a heavy pot or Dutch oven, heat ¼ cup Garlic Olive Oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes.
Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes. Add ¼ cup Rosemary Fused Olive Oil and stir well.
Meanwhile, make the optional croutons: heat ¼ cup Garlic Olive Oil in skillet over medium heat until oil is shimmering slightly. Add bread cubes, sprinkle lightly with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
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