What You Need

1 tbsp. Unsalted butter

Large sweet onion; peeled and chopped

2 Cloves fresh garlic; peeled and chopped

1/2 c. Fresh horseradish; peeled and chopped

1 head Cauliflower

3 c. vegetable stock or broth

2 tsp. salt

1 tsp. Nutmeg; freshly grated 

1 loaf French baguette

Olive oil

Garnish: Fresh chives; minced finely

  Serves: 4

  Prep. Time:  10 minutes

  Cook Time: ​30 minutes

  Difficulty:  ​Medium

Fresh horseradish is typically sold as a large root in the produce section.  Raw, it has a well-recognized spiciness or bite that is popular on sandwiches and in dips.  This is also the flavor in nearly all “wasabi” you find in Japanese restaurants in America.  The heat from sautéing and simmering in this recipe cooks away much of that spiciness and leaves a mild flavor to complement the onion, garlic, and cauliflower. (This is also a great use for extra horseradish if you’re like me and bought an entire root for a recipe that only needed about 2 tablespoons!)

Cauliflower & Horseradish Soup

seasonal RECIPES for those who love to EAT

Becca's Menu

What You Do

1.  Preheat the oven to 350°F

2.  Melt the butter in a medium sized sauce pot over high heat.  Add the onions and garlic and sauté for 3 to 4 minutes, stirring frequently, until onion beings to soften.

3.  Add horseradish and sauté for another 3 to 4 minutes, stirring frequently, until mixture beings to brown.

4.  While the onions and horseradish are cooking, trim cauliflower into bite-sized pieces, removing the largest and toughest portions of the stem.  Add to the pot and cook for about 2 minutes more.

5.  Slowly add the vegetable stock, scraping any browned bits from the bottom of the pot. Add enough stock to cover the vegetables completed.  (If you need additional liquid add more stock or water.)  Add the salt and freshly grated nutmeg.

6.  Bring the mixture to a boil then reduce the heat to low and simmer uncovered until the cauliflower is soft, about 15 to 20 minutes.

7.  Meanwhile, slice the baguette into ½ inch thick pieces.  Arrange in a single layer on a baking sheet and brush with olive oil.

8.  Bake for 7 to 10 minutes, then flip and brush with more olive oil.  Bake another 5 minutes until light golden brown.  Remove from oven and set aside.

9.  Remove from the heat and let stand for about five minutes.  Carefully puree the soup until smooth using either an immersion blender or transferring it in batches to a food processor or regular blender. 

10. Ladle the soup into 4 individual bowls. Float a slice of baguette on the top of each bowl and sprinkle with chives.  Serve immediately with additional baguette toasts for dipping.

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