CREAMY CAULIFLOWER SOUP WITH CRISPY SPICED CHICKPEAS, RADISH AND HERBS
I made soup: it’s NOT squash. This not-squash soup is my new cold weather favoriter: creamy cauliflower soup topped with crispy chickpeas and radishes and per my usual, all the herbs and oil.
I absolutely love squash soup. I make this version at least once a week, and still it’s something I’m likely to order on a restaurant menu on any given fall night. But sometimes we need to branch out. Like today. For that, this soup is here for you.
It’s simple in the way you need a weeknight soup to be—simply steam cauliflower and puree with broth, and a splash of cream—but so beautiful you could easily serve it to guests. It’s the toppings that take it over the top. Crispy pan-fried chickpeas, fresh radishes (any kind will work here) and all your favorite herbs (my favorites are dill and chervil or flowering herbs of any kind, like cilantro, or even rosemary) make this a work of art, so play and keep it fresh with your favorites, all winter long.
RECIPE, BELOW
CREAMY CAULIFLOWER SOUP WITH CRISPY CHICKPEAS, RADISH AND HERBS
SOUP:
1 LARGE HEAD CAULIFLOWER,
4 CUPS CHICKEN BROTH OR VEGETABLE BROTH, WARM
1/2 TO 1 1/2 CUPS HEAVY CREAM
1 TABLESPOON BUTTER
SEA SALT, TO TASTE
CRISPY FENNEL CHICKPEAS:
1 15.5 OZ CAN CHICKPEAS, DRAINED AND AIR-DRIED
EXTRA VIRGIN OLIVE OIL, PLUS FOR DRIZZLING
1 TEASPOON FENNEL SEED
FLAKY SALT, SUCH AS MALDON
FRESHLY GROUND PEPPER
1 TO 2 LARGE, OR 4 SMALL RADISHES, OR A COMBINATION, THINLY SLICED
1 HANDFUL OF HERBS, SUCH AS DILL, PARSLEY, ROSEMARY OR A COMBINATION
STEAM THE CAULIFLOWER IN A LARGE POT WITH A TIGHT FITTING LID, IN A STEAMER BASKET, WITH ENOUGH WATER SO THAT’S IT’S NOT TOUCHING THE CAULIFLOWER, BUT WON’T EVAPORATE DURING STEAMING (ABOUT 2 INCHES). WHEN THE CAULIFLOWER IS COMPLETELY KNIFE TENDER (AND I CAN’T EMPHASIZE HOW IMPORTANT IT IS NOT TO CUT THIS PORTION SHY—THE MORE FULLY YOUR CAULIFLOWER IS STEAMED, TO THE VERY CORE, THE CREAMIER YOUR SOUP WILL BE); DRAIN THE WATER AND RETURN THE CAULIFLOWER TO THE POT.
ADD THE WARM BROTH AND PUREE WITH AN IMMERSION BLENDER (OR IN BATCHES, IN A BLENDER) UNTIL COMPLETELY SMOOTH AND CREAMY, ADDING CREAM, BUTTER AND SALT TO YOUR TASTES (REMEMBERING THAT YOU WILL GET A TON MORE FLAVOR FROM THE TOPPINGS AT THE END). ADD A LITTE LESS CREAM IF YOU LIKE A CLEAN CAULIFLOWER TASTE, MORE CREAM IF YOU’RE LOOKING FOR SOMETHING RICH AND DECADENT. KEEP WARM OVER LOW HEAT.
MEANWHILE, PAT DRY ANY EXCESS MOISTURE FROM THE CHICKPEAS. HEAT THE OLIVE OIL IN A CAST-IRON SKILLET OVER HIGH HEAT. ADD THE CHICKPEAS AND FENNEL SEED AND COOK, TOASTING, UNTIL CRISPY AND LIGHTLY BROWN. SEASON GENEROUSLY WITH SALT AND PEPPER—THEY SHOULD BE SEASONED ENOUGH TO BE A TASTY SNACK ON THEIR OWN. SET ASIDE.
SPOON THE SOUP INTO FOUR BOWLS, AND GARNISH WITH RADISHES, CHICKPEAS, HERBS, AND A DRIZZLE OF YOUR BEST OLIVE OIL. SPRINKLE WITH MORE SALT AND PEPPER, IF DESIRED.
PREP TIME: 15 MINUTES
TOTAL TIME: 35 MINUTES
SERVES 4 TO 6
IF YOU’RE NOT FEELING CRISPY CHICKPEAS—AND I SUGGEST YOU TRY THEM AT LEAST ONCE (THE CRUNCH HERE IS A BRILLIANT PLAY OFF THE BUTTERY-SMOOTH SOUP) TRY CROUTONS INSTEAD. HERE’S HOW TO MAKE THEM…
A CROUTON TUTORIAL:
Cut 4 thick slices of whole-grain, sourdough, rye bread or baguette into cubes (leaving the crust on). Heat 2 tablespoon olive oil in a small skillet over medium heat. Toss the bread cubes in the oil, turing with tongs or a spatula to toast on all sides, about 4 minutes. Season with salt and pepper (don’t skip this step! You’ll see). Transfer to a plate to cool completely before tossing in your soup or salad.
TO STORE: Store completely cooled croutons in an airtight container at room temperature for up to three days.
images belong to Sarah Copeland, and should not be pinned or posted without attribution. **
Photos // HARRISON LUBIN
Food + Prop Styling // SARAH COPELAND
Ceramics // LAIL
Linen // CRATE & BARREL