Cauliflower Soup with Herbs

While touring Bordeaux by bicycle, my fellow cyclists and I stopped in Saint Émilion for lunch after a long and chilly ride. At a quaint café on the edge of the city wall, we joined a dozen other cyclists, thawing ourselves with bowls of creamy cauliflower soup. In my attempt to practice good manners, I tried to savor each spoonful slowly. But after four hours of cycling, my hunger overpowered my discipline. I slurped up the warm bisque and scooped up its remnants with a buttery baguette before requesting seconds. I recall the warmth of that meal whenever I make cauliflower soup at home. With just a few components, its creaminess and colorful garnishes earn compliments time and time again. Depending on the season, I like to dress it up with garden-fresh herbs, flowers, or toasted nuts.

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Ingredients

Serves 6-8

Cauliflower Soup with Herbs:

• 1 small head of cauliflower, cut up into course chunks

• 1 large potato, peeled and cut into 2” pieces

• 2 tablespoon salt, divided

• 4 cups whole milk

• 1/4 teaspoon grated nutmeg

• 1 teaspoon fresh thyme, chopped

• 1 fresh chives, chopped

• edible flowers (optional)

• olive oil for drizzling

Process

In a large pot, combine the cauliflower, potatoes, and 1 tablespoon of the salt and add water to cover. Bring to a simmer over high heat and cook for 15 minutes, until the cauliflower and potatoes are just soft, but not completely tender.

Drain in a colander. Return the cauliflower and potatoes to the pot and add the milk and remaining 1 tablespoon salt. Bring to a simmer and cook for 20 minutes, until the vegetables are very tender. Remove from the heat, carefully pour into a blender, and blend until smooth. Return the soup to the clean pot and add the nutmeg and more salt to taste.

Serve warm in bowls, garnished with the fresh thyme and chives.