- LC
Brown Butter Creamy Cauliflower Soup
This Brown Butter Creamy Cauliflower Soup is velvety, nutty, and deeply comforting. Made with golden brown butter, tender cauliflower, and a touch of Parmesan, it’s a cozy bowl that feels both nostalgic and elevated. Perfect with a slice of sourdough for dipping.
Ingredients
Instructions
- Step 1
In a small saucepan, melt 3 Tbsp butter over medium heat. Swirl until golden brown specks form and it smells nutty. Remove from heat and set aside.
- Step 2
In a large pot, melt remaining 1 Tbsp butter. Add diced onions and cook 5 minutes until softened. Stir in garlic and potato; cook 1–2 minutes.
- Step 3
Add cauliflower florets, broth, bay leaves, salt, and white pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, until vegetables are tender.
- Step 4
Remove the bay leaves. Carefully transfer soup to a blender. Add milk, cream, and Parmesan. Blend until silky smooth. Or use an immersion blender and blend the instructions directly in the pot.
- Step 5
Return soup to the pot if using a blender, stir in browned butter, taste, and adjust seasoning. Turn off stove heat.
- Step 6
Ladle into bowls and garnish with Parmesan, herbs, or croutons.
Tips & Tricks
Per serving
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