Stunning to the eyes and comforting to the soul, our Creamy Cauliflower Soup with Apples and Walnut Raisin Crumble is the perfect fall soup for cold days, holidays, or weeknight dinners that can be packed for the next day….that is, if it will last that long.
No. 1 | Melt butter in a soup pot on medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally, until soft and translucent. Add the cauliflower and apples , then season liberally with salt and pepper, and mix to evenly distribute the ingredients. Lower heat to medium, cover and cook for 10 minutes, stirring after 5 minutes, just to lightly brown the cauliflower in spots.
No. 2 | Pour in the chicken stock and sprinkle in the cinnamon, then bring to a boil. Once boiling, lower heat, cover and simmer for 20 minutes, until the cauliflower is fork tender.
No. 3 |Remove the soup from the heat and stir in the milk. Working in batches, transfer the soup to a high powered blender and blend until creamy and completely smooth, about 30 to 45 seconds per batch.
No. 4 | Return the soup to the pot and heat on medium. Season with salt and pepper to taste.
No. 5 | While the soup is coming back up to temperature, heat olive in a frying pan. Add raisins and sauté for 2 minutes, until rehydrated and starting to caramelize. Add the walnuts and sage and continue to cook, stirring frequently until the sage is cooked and walnuts lightly browned. Transfer to a small bowl until serving.
Optional: Once the crumble is done cooking, return the pan to the heat with 1 teaspoon (5 ml) of oil. Add 3 sage leaves per portion and fry for 30 seconds until deep green and lightly crisp. Transfer to a plate to cool.
Serve this soup in individual portions. Pour desired amount of soup into a bowl and drizzle with a swirl of extra virgin olive oil. Sprinkle with the walnut and raisin crumble. Arrange 3 fried sage leaves on top.
Keywords: cauliflower soup, fall soups, creamy soup recipes