Thursday, January 6, 2011

Creamy Cauliflower-Fennel Soup


Things are still souper here!

We have really been enjoying soup weather at our house.  I have another delicious soup recipe that is also a 'meal in a bowl' type of soup.  With the addition of beans for protein and as a thickening agent, it is healthy too. 

If you don't like cauliflower, don't let that deter you from trying this recipe! This is nothing like the bland, cauliflower you may have eaten in the past. In fact, you'll barely know you're eating cauliflower! The recipe was inspired by a several different recipes but the idea for the fennel came from The Soup Bible by Deborah Mayhew. The cauliflower soup in that cookbook calls for fennel seeds and vegetable stock.  Instead, I used a small bulb of fresh fennel and chicken stock.  And, since I've been on a celery root craze, I added some of that too.


I like to use my immersion blender which makes the pureeing process so much easier (and fun). 


This soup was even better the second day when all of the flavors had a chance to meld overnight in the refrigerator!

Creamy Cauliflower-Fennel Soup
Inspired by The Soup Bible
Printable Recipe

Serves 4-6

1 tablespoon olive oil
2 cloves of garlic, minced
1 red onion, diced (about 1 cup)

1 small celery root (celeriac), peeled and diced (about 1 cup)
1 small bulb of fennel, stems removed, cored and diced (about 1 cup)
2 14-oz cans of flageolet beans, if you can find them, drained and rinsed. (I couldn't find them and used 1 can of Cannelini and 1 can of Great Northern beans)
1 head of cauliflower, cored and cut into small florets1 32-oz container of no-sodium chicken stock

3 carrots, peeled, diced and cooked separately
Salt and freshly ground black pepper
Chopped fresh parsley for garnish

In a large pot over medium heat, heat the olive oil. Add the onion, garlic, onion, celery root and fennel and cook gently for about 10 minutes or until softened.

Add the cauliflower florets, 1 can of rinsed beans, the chicken stock and enough water to barely cover the vegetables. Bring the mixture to a boil and then reduce the heat and simmer for about 15-20 minutes or until the cauliflower is tender. If you have one, use an immersion blender to puree everything in the pot until smooth. Otherwise, puree the soup in batches in a blender or food processor and return to the pot. Season to taste with salt and pepper.

Stir in the remaining can of rinsed beans and the pre-cooked carrots and reheat. Ladle into bowls and sprinkle with some additional freshly ground pepper and chopped parsley and served with a crusty baguette.

32 comments:

  1. The fennel and celery root are great add ins..with the flageolets beans? Wow..I love soups as you know..This sounds like a keeper! Souper Susan..thanks;)Pretty in red as always..and the fresh new look is lovely also.

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  2. This is really a tasty comfort food....ciao Flavia

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  3. I like the fact the soup taste even better on the next day...which means this will be my plan-ahead-dinner cook list. Thanks for sharing this idea.

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  4. I love soup too. It looks wonderful; I've never had a soup like it. I hope to make it sometime this winter (soon). Thank you for sharing the recipe. I'll be back to look through more recipes. : )

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  5. I love a good harty soup - perfect for the cold weather.

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  6. this looks so hearty and healthy!
    -mini baker

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  7. Souper soup! It looks so good! Perfect for the weather we'll be having!

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  8. Yet another recipe to try. I am so happy that you switched out veggie stock for chicken. I'm not much for veggie stock. I can't wait to try this rich and healthy soup!
    The Soup Bible sounds like a very interesting book.Hopefully you will share your recipes. I am on a big soup kick.

    Your pictures are beautiful. I have that same Le Cruset in red! It is the best pot!
    Yvonne

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  9. I have always been meaning to cook cauliflower soup, but somehow the cauliflower always end up in other dish! I love cauliflower, will keep this recipe in mind. Thanks for sharing!

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  10. I've just been having a lovely "discussion" with Marcella Hazan on Facebook! She brought up the fact that Julia Child did not consider Italian cuisine one of techniques. It has engendered quite a popular forum this evening.

    This recipe sounds delicious and I've bookmarked it for one of our soup suppers--of which there are many in the winter.

    Best,
    Bonnie

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  11. P.S. I do have flageolet beans. A shipment of several different beans just arrived today from Rancho Gordo. If you've never tried ordering from them, I do recommend it. The beans and shipping are very reasonable.

    Best,
    Bonnie

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  12. Susan, I am a souper too. Good soup, like this one, and a good bread make for a great meal. This sounds like a fab soup. I love all your red dishes too. Joni

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  13. love cauliflower soup and great idea to add beans :-)

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  14. I'm glad to see that someone else is on a celeriac kick! I like how healthy this recipe is, full of good vegetables!

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  15. I do like cauliflower and I LOVE fennel. What a great-sounding recipe. Thanks, I'll be trying this one. (I love your soup bowls!)

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  16. Una bella zuppetta leggera e profumata ci vuole!! complimenti è divina :)

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  17. Celeriac is one of my favorite vegetables and I would love it combined with fennel and cauli. I'm looking forward to trying this, Susan.

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  18. I think anything would look good in those gorgeous red bowls :)

    Your soup does sound good - I need to stock the cupboards and start making some too.

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  19. I love making soup and will give this a try since I love both cauliflower and fennel! I think using an immersion blender is fun too!

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  20. I like cauliflower, roasted with some butter, delicious!
    The soup looks delicious!

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  21. Susan - do you speak Italian? (Mr. Mack is so so so adorable!)
    I am a soup FIEND. I live on it. This looks so flavourful. What is in the middle of your dish on the spoon? It looks like a shrimp???
    In any case, I have heard of those beans, but never seen them, or eaten them, so wouldn't have a clue how they look or taste... but, the substitutions look wonderful, anyway!
    :)
    Valerie

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  22. Thank you, ladies!

    Bonnie, thank you for the tip on buying beans from Rancho Gordo. I'll have to try it!

    No, non parlo Italiano, Valerie :) Google translate comes in very handy sometimes, though. Those are the carrots and beans on the spoon.

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  23. this looks so yummy! Its snowing so much here in the city, a bowl of that soup would be wonderful!

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  24. Another yummy soup! Can I move in??
    Love the 'lighter' look!!

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  25. That looks delicious. Nothing like a good soup recipe.

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  26. Lovely soup and I need to include more cauliflower in our meal planning. Don't you just love the immersion blender? Emeril calls it a boat motor. It's one of my favorite kitchen gadgets.
    Sam

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  27. Yummm I love soups of all kind, and often have it for dinner. I will definitely give this a try!

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  28. dear Susan,this soup is really delicious!a bowl of warm soup is perfect in winter, thanks for sharing, a hug

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  29. I am not a huge fan of soup, but crazy for cauliflowers. Would love to try the recipe.
    Have a wonderful weekend!
    Angie

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  30. I could eat soup every day and never get sick of it! In fact, my lunches this week are five different soups!

    I've already grocery shopped, but I'll add this one to my menu next week.

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  31. Soup looks great! I love using my immersion blender too -- much easier than doing batches in a regular blender.

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  32. Oh wow, this sounds amazing. I have been meaning to make some cauliflower soup and this sounds just like what I had in my head! Most versions contain a lot of bacon which just doesn't sound that good to me, but this recipe sounds perfect!

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