Celebrate National Soup Month: Battuto’s Cauliflower and Garlic Soup

Cauliflower Soup with Roasted Garlic photo Julie Gatesby Steven Doyle

It is National Soup Month, and each week in January we will be featuring one of our DFW favorites, including a recipe. Today we are featuring Battuto’s Cauliflower and Garlic Soup that is super rich and delicious, but surprisingly has no cream. This is actually a super healthy 110 calorie soup option that Gene and Julie Gates serve at their restaurant throughout the year, but particularly wonderful now as it can take the edge off the wintry chill.

Not much of a home cook? Stop by Battuto this month and get free refills on the soup.  Here is the recipe:

Ingredients
 
2-tablespoons Butter
1-yellow onion
1-head of cauliflower broken into small flowerettes
4-ounces russet potato, peeled and chopped
6-cups vegetable stock
Salt & Pepper
 
Method
 
Makes 8 eight-ounce portions
Place butter in a cold pan with the onions and heat slowly to a medium heat. Cook onions slowly
until they start to caramelize.
Add the cauliflower and mix well with the onions. Continue cooking until the cauliflower browns
around the edges.
Add the vegetable stock and peeled and chopped potatoes. Bring to a boil, reduce and simmer
until tender.
Let cool until safe to handle, insert an immersion hand blender and puree until smooth.
Pass through a fine strainer.
 
Season generously with salt and a little pepper, and adjust thickness with stock.
 
Finish with a grilled piece of rustic bread brushed with extra virgin olive oil and seasoning. Drizzle
a little garlic oil on top, and finish with some course chopped roasted garlic.
 
photo provided by Julie Gates
 

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