Purple Cauliflower Soup


Oh yaaaas, Purple Cauliflower Soup! Girl, I just want to bathe in your color! Yeah yeah, purple soup might be pushing weird for some but I think it will be a pleasant surprise once it meets your lips. It’s smooth, creamy, buttery and just a touch spicy. Check out the recipe below and per usual, make it! and #MakeItBeautiful

1 head purple cauliflower, greens removed, chopped (reserve 1 C small florets for topping)
1/2 red onion, sliced
2 medium shallots, sliced
3 cloves garlic, smashed
4-5 C vegetable broth
6 Tbl butter, divided
1 C cream
1/2 Tbl red pepper flakes
1/2 Tbl red wine vinegar 
S+P to taste 
Snipped chives and chive oil (or olive oil) for finishing

Over medium-high heat, sauté onion, shallot and garlic in 2 Tbl butter until softened. Add 2 more Tbl butter and cauliflower florets, cook for 5 minutes. Add vegetable stock and red pepper flakes, salt and pepper and bring to a boil. Once you reach a boil turn down heat to a steady simmer for 30 minutes.
Meanwhile, heat the remaining 2 Tbl butter to a separate pan with the reserved florets. Brown the butter and cook florets down until crisp. Remove from heat

When your 30 minute timer is up, remove from heat and carefully add all the soup contents to a food processor and blend until smooth. Add the soup back to the pot and stir in red wine vinegar, then slowly add cream until desired consistency. Salt and pepper to taste

Serve hot and finish with brown butter cauliflower florets, snipped chives and chive oil.