This pureed cauliflower soup, made extra creamy with the addition of potato, is topped with a mix of sauteed mushrooms, crunchy hazelnuts and fresh parsley, which highlight the soup's earthy, nutty flavors and result in a bowl as nourishing as it is luxuriously tasty.
Category: Soups, Stews and Chili
Cuisine: not set
3 tablespoons extra-virgin olive oil
1/2 cup chopped shallots (about 4 medium shallots)
1 medium head cauliflower, cored and cut into 1-inch flore
One (6-ounce) Yukon Gold potato peeled and cut into 1/2-inch pieces
4 cups low-sodium chicken or vegetable broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup hazelnuts (see note)
4 ounces mixed mushrooms such as cremini, shiitake and chanterelles, stemmed, sliced and
1 tablespoon sherry vinegar
2 tablespoons finely chopped fresh parsley
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