A big bowl of this warm and creamy soup brings a little bit of heat and looks just like a full moon, perfect for a chilly night and all those “hangry” (angry-when-hungry) eaters in your house. While it takes a bit of time for the veggies to soften up, all you really need for this recipe is a big pot and an immersion blender, food processor, or blender.
1 head cauliflower, coarsely chopped (greens removed)
1 parsnip, peeled and chopped
1 leek bulb, thinly sliced
1/2 yellow onion, chopped
1 shallot, finely chopped
4-5 cloves garlic, peeled and chopped
~ 6 cups chicken stock (Rachael Ray’s is my absolute favorite*)
3 tbsp clarified butter
~ 1.5 tbsp Kosher salt (or to taste)
1 tsp freshly cracked pepper
1 tsp red pepper flakes (optional)
fresh sage, for garnish (optional)
In a large stock pot, melt the clarified butter on medium heat. Add cauliflower, parsnip, leek, onion, shallot, and garlic and sauté until veggies begin to soften and caramelize (about 10 minutes). Add the chicken stock, salt, and pepper and simmer about 35 minutes or until vegetables are completely soft. Add red pepper flakes, adjust seasoning to taste, and remove soup from heat.
Using your blending tool of choice, purée the soup until uniform and smooth. Serve immediately, garnishing each bowl with a sage leaf.
* Rachael Ray’s stocks are by far the best I’ve found. Real ingredients, no added sugar, and you can find it in almost any supermarket. I’ve linked to the chicken stock on Amazon, but I know you can get it for less at Pathmark or Walmart. (No I don’t make any money for telling you that.)