Cream of cauliflower soup


  • 1 cauliflower
  • 1 leek
  • 1 small sweet onion or 2 shallots
  • Water
  • Extra virgin olive oil
  • Butter (optional)
  • Sherry vinegar
  • Fresh chives
  • Black pepper and salt


Cut the cauliflower leaves and the thickest and fibrous part of the stem. Set aside for making broth or for another recipe. Separate a few small whole florets. Chop the rest of the cauliflower, including the stem that we have not removed. Cut the tips of the leek, leaving only up to the lightest green part. Cut in half lengthwise and wash well. Slice and do the same with the onion.

Heat a dash of olive oil in a saucepan or casserole and brown the leek and onion with a pinch of salt, stirring constantly for 5-7 minutes until slightly golden brown. Add half the chopped cauliflower, stir well and cover with water, approximately 1 litre or a little more. Bring to the boil, lower heat and cook for 15 minutes. Then add then the rest of the cauliflower, stir well. Add more water if needed, and simmer for about 15-20 minutes more.

Meanwhile, heat a little butter or olive oil in a frying pan and add the little florets that we have set aside. Cook over medium-high heat, stirring constantly, until well browned and slightly crunchy (without burning). Remove, dress with the sherry vinegar to taste and set aside.

Finely blend the cream of cauliflower, adjusting the amount of water to taste and the desired texture. Season with salt and pepper and serve with the crunchy cauliflower florets, chopped chives and a little olive oil or butter browned in the pan, if desired.