This soup is really good and earthy. And it pairs sinfully well with a bottle of burgundy. Cauliflower has a delicate subtle sweetness and porcini broth gives it depth and fragrant richness. Perfect for a wintery afternoon.
I don’t see the need to add cream to this soup or egg yolks or roux. Butter, yes, but the creaminess really comes from the cruciferous vegetable itself.
Mushroom lovers will enjoy dried porcini’s for their intense flavor. Just a few per bowl are enough or they overpower. The water they are hydrated in becomes a mushroom stock that can be used for enriching many recipes from rice dishes to meat sauces.
- 1 medium cauliflower
- 4 Tablespoons butter
- 1 handful dried porcini mushrooms
- 1 sprig fresh thyme, salt & white pepper
- Chicken Stock or water
Segment cauliflower saving a few florets for decoration. Cover florets in a medium pot with water (just to cover) add salt to taste and butter. Cook until very soft on medium-high heat. Purée cauliflower in a Cuisinart adding cooking liquid until it has the desired consistency. Thick but not too thick. Add more water if necessary. Season with salt & white pepper.
Rehydrate a handful of dried porcini mushrooms in a bowl with 1 cup water. Let sit for 15 minutes. Add mushroom liquid from hydration to cauliflower soup little by little. Taste. Add. Taste. Add. Rinse porcini mushrooms in water several times to remove any grit. Sauté in butter.
Shave reserved cauliflower florets on a mandoline. Serve soup hot with shaved cauliflower and sautéed porcinis and chopped fresh thyme.