Let’s talk about cauliflower soup. I know. I know. When someone says “cauliflower soup,” it probably sounds like something an evil lunch lady would serve to poor elementary school kids as a torture device. I would have thought this, too. But my world was changed in 2008 when I was fortunate enough to be a bridesmaid for my sister-in-law (my husband’s brother’s wife, got that?).
After a fantastic, but exhausting, day of the ceremony, schmoozing, and photography, we landed at the reception to a nice warm bowl of beige at the head table. I had heard mention of this cauliflower soup throughout the weekend, but thought for sure it must be sheer folly. For no bride would serve cauliflower soup at her wedding! Especially not one as elegant as Kim. BUT SHE DID. And I’m glad she did. (I, on the other hand, was supremely classy and served barbecue on trash can lids at my wedding—true story.)
The soup was creamy and cozy and smooth AND elegant. So comforting on a throat that was sore from talking and mingling so much. I immediately grabbed the Bride and told her how amazing it was. The soup was a thing of glory. So special, that after a few too many tequila shots, on the ride back to our beds on the aptly named “party bus,” my thoughts immediately went to how good a food the soup would be for a hangover.
When I made mac and cheese with cauliflower awhile back, I remembered the infamous cauliflower soup and was suddenly sparked to remake it.
The key to the über creaminess without all the dairy? A great immersion blender. If you don’t own one, you definitely should—they are the perfect “entry-level” blender with entry-level pricing ($25!) and entry-level storage needs (just throw it in a drawer). I have this Cuisinart one, and it’s great—although they tend to burn out after few years of use. If anyone has a suggestion of a lifetime quality immersion blender, I’m all ears!