Cauliflower Soup with Fried Shallots and Basil
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 5 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 large garlic cloves, chopped
  • ¼ cup all-purpose flour
  • 4 cups chicken (or veggie) broth or stock
  • 1 head cauliflower, coarsely chopped
  • Coarse salt and freshly-ground pepper
  • 2 shallots, thinly sliced
  • 1 handful basil leaves
  • Canola oil for frying
Instructions
  1. Melt the butter in a medium saucepan over medium heat. Add onion and saute for 2-3 minutes. Add garlic and saute together for another 2-3 minutes until onions are translucent. Add flour and cook, stirring constantly for one minute.
  2. Pour in stock, whisking to incorporate and bring to a boil. Reduce to a simmer and cook for 10 minutes, whisking often to help thicken the liquid.
  3. Add cauliflower and season liberally with salt and pepper. Return to a boil, stirring to combine. Reduce heat and gently simmer until tender enough to mash, about 15-20 minutes.
  4. Puree the soup. I used a handheld immersion processor and pureed directly in the pot. You can also use a food processor but then you have to work in batches and transfer it back and forth which can be messy!
  5. While the soup is cooking, heat about an inch of canola oil in a small pot to 300 degrees. Fry shallots over medium-high heat until golden and crisp, 1-3 minutes. Use a slotted spoon to transfer to paper towel to drain. Next, drop the basil leaves in the liquid to fry until crisp, about 20-30 seconds. Drain.
  6. Top soup with a handful of basil and shallots. Enjoy!
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/cauliflower-soup-with-fried-shallots-and-basil/