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Cauliflower soup

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Appetizer
Servings: 4 servings


  • 5 tbsp (45 g) unsalted butter
  • 1 small chopped onion
  • 1 leek, chopped (white part only)
  • 1 baking potato, peeled and coarsley chopped
  • 1 small head or 1/2 large head cauliflower, coarsley chopped
  • 1 anchovy fillet, rinsed and chopped
  • 8 cups (2 L) cold water
  • Salt and freshly ground white pepper to taste
  • 4 3-inch (7.5-cm) rounds Italian country bread


  • Heat 2 tablespoons of the butter in a large, heavy saucepan. Add the onion and leek and saute slowly until they are tender but not brown.
  • Add the potato, cauliflower, anchovy, and water.
  • Bring to a simmer and cook, uncovered, for 1 hour.
  • Allow the soup to cool briefly, then puree it in a blender or food processor. You will probably have to do this in batches.
  • Return the soup to the saucepan, bring it to a simmer, and season it with salt and white pepper.
  • Just before serving time, heat the remaining butter in a small skillet. Saute the bread slices on both sides until they are golden and serve them alongside the soup.