CAULIFLOWER BISQUE
This reminded me of the Leek and Potato Soup that I'd eaten several times while in England and is one of my favorite soups. You could also add some cooked shrimp or crab for a seafood bisque. UPDATE: I made this recipe using a broccoflower just to see what it was like. The flavor wasnt any different than with cauliflower but the color came out a bit like a pale split pea soup. I dont recommend spending a lot of money for a broccoflower if you can get regular cauliflower cheaper. I found the broccoflower for 99¢ so it was a bargain and worth trying. The label on the broccoflower claimed that it's a cross between cauliflower and broccoli but the Cooks Thesaurus says it's just a green variety of cauliflower. I'm inclined to believe that description after tasting it.
This reminded me of the Leek and Potato Soup that I'd eaten several times while in England and is one of my favorite soups. You could also add some cooked shrimp or crab for a seafood bisque. UPDATE: I made this recipe using a broccoflower just to see what it was like. The flavor wasnt any different than with cauliflower but the color came out a bit like a pale split pea soup. I dont recommend spending a lot of money for a broccoflower if you can get regular cauliflower cheaper. I found the broccoflower for 99¢ so it was a bargain and worth trying. The label on the broccoflower claimed that it's a cross between cauliflower and broccoli but the Cooks Thesaurus says it's just a green variety of cauliflower. I'm inclined to believe that description after tasting it.
- Carbohydrate 33.9702775024245 g
- Cholesterol 2902.52125013003 mg
- Fat 600.01454503798 g
- Fiber 15.32939999229 g
- Protein 698.090210001874 g
- Saturated Fat 187.009358523721 g
- Serving Size 1 1 Recipe (4378g)
- Sodium 3031.0985730125 mg
- Sugar 18.6408775101344 g
- Trans Fat 50.0795307521591 g
- Calories 8475 calories
Step-by-step
- In a 3-quart saucepan, sauté the onion or leek and celery in the butter until tender.
- Add the chopped cauliflower, a bit of salt and pepper and the broth; bring to a boil.
- Turn down the heat to low; cover and simmer until the cauliflower is very tender, about 20-25 minutes.
- Use a stick blender to puree the soup until completely smooth and thick.
- Add the cream; mix well.
- Add salt and pepper, if needed.
- Stir in the parsley and serve.
The Role of Lipids and Sulfur Compounds
Raw brassicas contain glucosinolates, compounds that release pungent sulfur aromas when cellular structures are ruptured. Gentle boiling volatilizes these sharp notes, leaving behind a sweeter, milder baseline flavor profile. Incorporating heavy cream introduces butterfat globules that coat the palate, physically blocking harsh lingering notes while boosting viscosity. An immersion blender operated directly in the saucepan shears the cooked vegetable fibers into microscopic fragments, creating a uniform colloidal suspension that thickens the liquid without the addition of flour or roux. Fresh parsley added at the terminal stage provides volatile oils that cut through the richness of the dairy.Freezing and Reheating Behavior
Batch cooking requires an understanding of how dairy emulsions respond to thermal shifts. Heavy cream containing high butterfat content resists breaking better than lighter milks, making this soup stable for freezer storage up to three months when sealed airtight. Gentle reheating over low heat prevents the separated fats from oiling off. Vigorous whisking during the warming process restores homogeneity if minor separation occurs.
