This creamy cauliflower soup is a pure comfort food; it calls for basic ingredients but yields amazing flavor. If you have a head of cauliflower in the fridge, you probably have everything else you’ll need.
The main spice of the dish is tarragon, a leafy green herb known for its glossy, skinny leaves and aromatic flavor. The flavor is unique, somewhat like licorice and a bit minty, yet extremely intense. It can quickly overwhelm a dish if not used in moderation. Tarragon can be used fresh or dried.
This soup is lighter than the classic cauliflower soup I usually make and I posted two years ago. It doesn’t contain roux, it’s thickened with a mixture of flour and cream. Those who have a sensitive stomach may find this soup easier to digest.
- 2 tbsp vegetable oil
- 1 medium onion
- 2 garlic cloves
- 3 carrots
- 1 medium head of cauliflower
- 1 level tbsp sweet ground paprika
- salt and pepper to taste
- 1 bay leaf
- 3/4 tsp dried tarragon
- 1,5 – 1,8 l (~6-8 cups) water
- 200 ml (~3/4 cup + 1 1/2 tbsp) cream
- 1 tbsp flour + 100 ml (~1/2 cup) water
- a small bunch of parsley leaves, finely chopped
Peel and slice the carrots, cut the cauliflower into florets. Rinse and set aside them.
In a large pot heat oil, add chopped onions, a bit later add chopped garlic and fry until translucent. Add carrots and cauliflower florets and sprinkle paprika over them. Give it a good stir, then pour in water. Add bay leaf and tarragon, season with salt and pepper. Cook over medium-low heat until tender.
Once the veggies are done, in a small bowl combine flour and 100 ml (1/2 cup) of water, then add cream and mix them together. Ladle some soup to the cream, whisk to combine, and in a fine stream pour the mixture in the soup. Add finely chopped parsley and stir constantly until the mixture comes to a boil. Reduce the heat to low and simmer for 2-3 minutes. Serve hot.