Velvety Pureed Cauliflower Soup – a New Winter Favorite

Unlike some of my recent blog entries, I am having a physical reaction as I am typing this post.  I am actually salivating as I think about the velvety, rich soup I made of cauliflower and chives.  The soup could not have been simpler, and really turned out wonderfully – basically like a warm hug to get you through cold winter nights.

I did modify the Cook's Illustrated recipe in some ways though, and will likely continue to update it in the future.  First, I reduced the amount of butter I used in the recipe, starting by using only 2 tbsp. for sautéing the leeks and then another 2 tbsp. for cooking down the florets.

Second, I didn't have any sherry vinegar on hand and omitted it – which may have led to a soup that was a bit one-note in flavor.  I will definitely include some sort of vinegar in it moving forward to help add another flavor aspect.

I then only partially pureed the soup to keep some cauliflower chunks – which worked out perfectly for my tastes.

Look forward to making this soup again next winter!