Heat oil a large heavy-bottom pot for 3 minutes until hot. Add onions and cook stirring often for about 5 minutes until softened, translucent but not browned. Add garlic and cook for about 30 seconds until fragrant.
Add cauliflower, bay leaves and a large pinch of salt. Add chicken stock. It won't cover the cauliflower completely, which is fine, because the steam will cook the cauliflower. Turn the heat to high, bring to a boil, then reduce the heat to simmer and cover.
After 5-10 minutes, remove a few cauliflower florets and set aside. These will give your soup some texture. Place the lid back and continue simmering the soup for another 20 minutes or so. The total time for simmering the soup should be about 30-40 minutes until the cauliflower is very tender.
If using optional sage leaves, heat a splash of olive oil in a frying pan, ideally cast iron for about 4 minutes until very hot. Add fresh sage leaves, toss them to coat and cook for 1-3 minutes until crisp. Drain on paper towels. Handle them carefully, they will be very fragile.
With immersion blender or regular blender, puree the soup until completely smooth. Be sure to remove bay leaves prior to pureeing. Return soup to the pot and season with salt and pepper. Adjust consistency of your soup with more stock. Add a splash of cream - it's totally optional, but any amount of cream brings a bit more richness to the soup.
Divide between 4 bowls and garnish with cauliflower florets (the ones we set aside in Step 2,) crisp sage leaves and any other garnishes of choice. Serve and Enjoy!
Ingredients
Directions
Heat oil a large heavy-bottom pot for 3 minutes until hot. Add onions and cook stirring often for about 5 minutes until softened, translucent but not browned. Add garlic and cook for about 30 seconds until fragrant.
Add cauliflower, bay leaves and a large pinch of salt. Add chicken stock. It won't cover the cauliflower completely, which is fine, because the steam will cook the cauliflower. Turn the heat to high, bring to a boil, then reduce the heat to simmer and cover.
After 5-10 minutes, remove a few cauliflower florets and set aside. These will give your soup some texture. Place the lid back and continue simmering the soup for another 20 minutes or so. The total time for simmering the soup should be about 30-40 minutes until the cauliflower is very tender.
If using optional sage leaves, heat a splash of olive oil in a frying pan, ideally cast iron for about 4 minutes until very hot. Add fresh sage leaves, toss them to coat and cook for 1-3 minutes until crisp. Drain on paper towels. Handle them carefully, they will be very fragile.
With immersion blender or regular blender, puree the soup until completely smooth. Be sure to remove bay leaves prior to pureeing. Return soup to the pot and season with salt and pepper. Adjust consistency of your soup with more stock. Add a splash of cream - it's totally optional, but any amount of cream brings a bit more richness to the soup.
Divide between 4 bowls and garnish with cauliflower florets (the ones we set aside in Step 2,) crisp sage leaves and any other garnishes of choice. Serve and Enjoy!
