cauliflower soup with crispy crumbs
A super easy soup to transition you from winter to spring. Crispy breadcrumbs add a nice contrast to the velvety texture of the soup, while a hint of mustard gives it a subtle tangy flavor. Perfect for meatless Mondays, or anytime.
- Crispy Crumbs
- 2 tablespoons extra virgin olive oil, plus extra for garnish
- 1/2 cup finely chopped fresh breadcrumbs
- 1 tablespoon unsalted butter
- 1 small onion, diced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 clove garlic, minced
- 1 teaspoons fresh minced thyme
- 1 head cauliflower, stems removed and chopped
- 1 russet potato, peeled and chopped
- 4-5 cups low-sodium vegetable stock (or water)
- 1 tablespoon Dijon mustard
- Freshly grated Parmigiano-Reggiano, for garnish
- Make crumbs. In a small non-stick pan, heat olive oil over medium-high heat. Add crumbs and cook until golden brown, stirring consistency, for 1-2 minutes. Remove from heat and allow to cool.
- In a large stockpot, heat butter over medium heat. Add onion and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and thyme and cook for another 1-2 minutes. Add cauliflower, potatoes, and 4 cups of stock (or water) and bring to a boil. Reduce heat to medium-low and cook until vegetables are soft and potatoes are fork tender, about 20-25 minutes (depending on size of vegetables). Remove from heat and using an immersion blender, purée soup until completely smooth (add in more stock or water if necessary).
- Return soup back to stove and stir in mustard. Keep warm over low heat until ready to serve.
- When ready to serve, ladle soup into bowls and top with some crispy crumbs and Parmigiano-Reggiano. Season with salt and pepper. Drizzle each with a bit of olive oil and serve warm.
cook's note: You can also purée soup (in batches) in a blender.
For more great spring-inspired soups, check out our spring ’15 issue.