It comes from a Food & Wine issue from several years ago, and, just like its name, it really does have a silky texture. I’ve adapted minimally, using vegetable broth instead of chicken broth, dried thyme instead of fresh, already ground nutmeg instead of freshly ground.
- 1 stick unsalted butter
- 1 onion, coarsely chopped
- 1 shallot, coarsely chopped
- 2 garlic cloves, sliced
- One 2-pound head of cauliflower
- 1 teaspoon dried thyme
- 1 bay leaf (I used 2 small)
- 1 quart vegetable broth
- 4 cups water
- Salt and freshly ground pepper
- 1 teaspoon ground nutmeg
In a soup pot, I melted the butter over a medium-low heat. In the time it took the butter to melt, I had chopped the onion and shallot, and sliced the garlic cloves. Added that in.
While they softened and the butter came to a quiet simmer, I chopped the cauliflower into medium-sized florets. Added those to the onion, shallot and garlic, along with the teaspoon of thyme and the two small bay leaves. Put a lid on to allow the cauliflower to begin to soften, about five minutes. Then added the broth and water, seasoned with salt and pepper, brought to a boil and reduced to a simmer. Simmered til cauliflower was fork-tender, maybe up to 30 minutes.
Discarded the bay leaves. Pureed with a stick blender. Checked seasoning again, then added the nutmeg.
Which is why I decided to pull out my grandmother’s gold-rimmed bowl to serve from!