As the desert evenings cool and we crave something soothing yet elegant, I am inspired to return to a recipe that’s close to my heart. This soup was served at our wedding, as the opening course that night at Le Hôtel Beau Rivage in Gérardmer, France. Simple, refined, and quietly luxurious, much like the meals we love sharing with you at Freddie’s Kitchen.
With slow-roasted cauliflower, a whisper of Espelette pepper, and a silky finish of cream, it’s a dish that warms without weighing you down. The bright garnish of toasted almonds and fresh parsley add a lively touch. A reminder that even the most humble ingredients can feel celebratory when treated with care. We’re delighted to share it with you this season.
Prep. Time: 10 minutes; cook time: 45 minutes.
Ingredients to serve 6
- two heads of cauliflower, cut into florets
- 4 medium sized potatoes – totaling about 3 cups of chopped potatoes
- Fleur de sel – 2 tsps
- 8 cups of chicken stock (or vegetable stock if you prefer to make a vegetarian recipe)
- ¼ cup of almonds cut into slivers
- ½ tsp of Espelette pepper (see below)
- ½ cup chopped parsley (Italian parsley, or flat parsley is preferred)
- ¾ cup of heavy cream
- 2 tbsps of olive oil
Directions: Preheat your oven to 350°F
Garnish: Take the florets from one head of cauliflower and spread them out on a baking tray. Sprinkle with 1 tsp of salt and the Espelette pepper as well as with a generous pour of olive oil. Bake for 40 minutes until the florets are browned and the cauliflower is fully cooked. No need to turn while cooking. Lay the almonds, cut into slivers, onto a cooking tray. Bake for 5 minutes until very light brown. No oil is needed. Set both aside for the garnish.
Meanwhile, drizzle 1 tbsp of olive oil in a soup pot. Add the potatoes, the remaining head of cauliflower and 1 tsp of fleur de sel. Add the chicken (or vegetable) stock until the ingredients are just covered. Simmer for 30 minutes, partially covered & stirring every 5 minutes or so, on medium heat until the potatoes and cauliflower break apart easily.
- Chef Tip: It is easier to add liquid at the end than to fix a watery broth – always use less water than you think you need and adjust while you are cooking.
Blend. I like to use an immersion blender but you can use a blender as well. Blend until the soup is completely smooth. Add the cream and blend again for a few more seconds until fully integrated. Set the soup aside.
Now, to complete the garnish… In a mixing bowl, lightly toss the roasted cauliflower florets with the roasted almonds and chopped parsley. Add a little more salt if needed.
To serve: Place a half of a cup of the cauliflower garnish in the bottom of each soup bowl. Ladle the Cream of Cauliflower soup around the garnish, avoiding the center so that the garnish stays pretty. Place a ouple more leaves of parsley on the top for decorative measure. You can also swirl extra virgin olive oil over the top for an artistic flourish.
Serve immediately.
Chef’s Note: Espelette Pepper – is a light pepper from the Basque region in France. It has a very particular taste – it is light and fresh with a nice spice that is not too aggressive. I was able to find the same brand we have at home that you can order off Amazon: Espelette Pepper. You can make it ahead and tuck it into jars, the flavors only get better after a day or two.
