This luxuriously smooth bisque transforms humble cauliflower and potatoes through roasting and careful blending into an elegant, velvety soup that's both comforting and sophisticated, perfect for special dinners or cozy nights.
Recipe Details
Ingredients
- 1 large (900g) cauliflower head, cut into florets
- 450g Yukon Gold potatoes, peeled and cubed
- 1 large yellow onion, quartered
- 6 cloves garlic cloves, peeled
- 60ml extra virgin olive oil
- 10ml kosher salt
- 5ml white pepper
- 15ml fresh thyme leaves
- 1.2 liters vegetable broth
- 2 leaves bay leaves
- 240ml heavy cream
- 30g unsalted butter
- 15ml fresh lemon juice
- 1.25ml freshly grated nutmeg
- 60ml dry white wine (optional)
- 30ml fresh chives, chopped
- 60g Parmesan cheese, grated
- 10ml truffle oil (optional)
- 1 loaf crusty bread for serving
Instructions
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Preheat oven to 220°C (425°F). Line two large baking sheets with parchment paper.
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Toss 1 large (900g) cauliflower head, 450g Yukon Gold potatoes, 1 large yellow onion, and 6 cloves garlic cloves with 60ml extra virgin olive oil, 10ml kosher salt, 5ml white pepper, and 15ml fresh thyme leaves.
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Spread vegetables in a single layer across the prepared baking sheets, ensuring they're not overcrowded.
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Roast for 35-40 minutes, stirring once halfway through, until vegetables are golden brown and tender when pierced with a fork.
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Transfer roasted vegetables to a large soup pot. Add 1.2 liters vegetable broth and 2 leaves bay leaves, bringing to a boil over medium-high heat.
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Reduce heat to medium-low and simmer for 15 minutes to allow flavors to meld and vegetables to soften completely.
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Remove 2 leaves bay leaves and discard. Add 60ml dry white wine (optional) if using and simmer for 2 minutes to cook off alcohol.
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Using an immersion blender, puree soup until completely smooth and velvety. Alternatively, carefully transfer in batches to a regular blender.
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Strain soup through a fine-mesh sieve for ultimate smoothness, pressing solids with a spoon. Return to pot.
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Stir in 240ml heavy cream, 30g unsalted butter, 15ml fresh lemon juice, and 1.25ml freshly grated nutmeg. Heat gently without boiling. Taste and adjust seasoning.
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If soup is too thick, thin with additional broth. If too thin, simmer uncovered to reduce.
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Ladle into bowls and garnish with 30ml fresh chives, 60g Parmesan cheese, and a drizzle of 10ml truffle oil (optional) if using. Serve with 1 loaf crusty bread for serving.
Tips
Roasting Benefits: Roasting develops deep, caramelized flavors that you can't achieve by simply boiling the vegetables. Don't skip this crucial step.
Even Cooking: Cut vegetables into similar-sized pieces for even roasting. Smaller pieces cook faster, so adjust timing if needed.
Smoothness Secret: Straining the soup after blending removes any remaining fibers and creates a restaurant-quality silky texture.
Potato Choice: Yukon Gold potatoes add natural creaminess and help thicken the soup without making it gluey like russets might.
Temperature Control: Don't let the soup boil after adding cream, as it may curdle. Keep at a gentle simmer.
Make-Ahead: This soup actually improves overnight as flavors develop. Store refrigerated for up to 4 days or freeze for up to 3 months.
Consistency Adjustment: The soup should coat the back of a spoon but still be pourable. Adjust with broth or cream as needed.
Garnish Options: Try crispy roasted cauliflower florets, a swirl of herb oil, or toasted hazelnuts for different textures and flavors.