Experience the perfect balance of silky smoothness and earthy crunch. Join Chef Andrew Nichols in Cornell University’s Statler Hotel kitchen as he breaks down the ultimate cauliflower soup, featuring a crispy rye garnish that will change the way you plate forever.

Cauliflower soup recipe:

  • 1 tablespoon vegetable oil
  • 1 tablespoon garlic
  • 1 tablespoon shallot
  • 1 cup white wine
  • 1 head cauliflower
  • 2 cup heavy cream
  • 1 cup whole milk
  • 6 sprigs of thyme
  • 1 piece of parmigiano reggiano rind (or ¼ cup of grated)
  • Lemon juice to taste
  • Salt to taste
  • White pepper to taste
  1. In a medium pan, add oil and sweat garlic and shallot.
  2. Deglaze with white wine and reduce by half (5 minutes)
  3. Add cauliflower and the rest of the ingredients and simmer on medium heat until the cauliflower is soft and cream has reduced a bit (roughly 20 minutes).
  4. Remove parm rind and thyme, then using a high-powered blender, if possible.
    Fill blender just above halfway with the mixture, working in batches, gradually increasing speed, and blend until smooth. (FOR SAFETY, COVER WITH A KITCHEN TOWEL AND DON’T OVER FILL THE BLENDER. HOT LIQUIDS EXPAND, AND CAN SPILL OVER—CAUSING BURNS)
  5. Adjust seasoning and viscosity.