Cauliflower Soup with Romesco

A delicious and warm soup featuring cauliflower and a Spanish sauce called Romesco.

  • Servings: 8
  • Yield: Makes 6 cups

Source: Martha Stewart Weddings, Winter 2011

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, diced (about 1 1/2 cups)
  • 1 large head cauliflower, cut into 1-inch pieces (about 7 cups)
  • 4 cups homemade or store-bought low-sodium chicken stock
  • Coarse salt
  • Romesco

Directions

  1. Heat oil in a 4-quart stockpot over medium heat. Add onion; saute until translucent, 8 to 10 minutes. Add cauliflower and stock, and simmer gently, partly covered, until cauliflower is very tender, about 20 minutes. Let cool, then puree in batches until silky smooth. To serve, spoon into demitasse cups, and add a dollop of romesco.

Cook's Notes

Soup can be kept refrigerated up to 2 days.

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