Name: Cream of Cauliflower Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 large head cauliflower (cut into florets and rinsed well); ½ red onion (coarsely chopped); ¼ leek (thickly sliced); 3 cloves garlic; 3 allspice berries; 3 bay leaves; 1 tsp coriander seeds; 1 tsp chopped fresh thyme leaves; 2 potatoes (coarsely chopped); salt; 1 cup heavy cream (or olive oil (below)); ⅔ cup olive oil (instead of the cream, for a pareve version)

How I make it

Sauté the onion, leek, cauliflower, garlic, allspice berries, bay leaves and coriander seeds over medium heat for 5 minutes.
Add the potatoes, salt and thyme, and enough water to just cover the vegetables.
Simmer until the potatoes are tender.
Fish out the allspice berries, bay leaves and coriander seeds.
Blend the soup until very smooth, adding the cream (or olive oil) as you go.
Taste and adjust the seasoning.

What I've learned

With olive oil instead of cream the soup is pareve, so I can serve it with a meat meal too.

Cream of Cauliflower Soup Draft

What you need

How I make it

What I've learned