The creamy cauliflower soup is a variation on Bonnie Den Haan’s legendary recipe shared with families and friends over many tables over the years. This creamy rustic soup sets the stage for a meal that guests will talk about for years.
Recipe developed by Chef & Professional Home Economist Emily Richards in collaboration with the den Haan family.
In a large saucepan, combine cauliflower and broth and bring to a boil, stirring occasionally. Cover and reduce heat and simmer for about 15 minutes or until cauliflower is very soft. Add 1 tsp (5 mL) of the spice blend and mash cauliflower with a potato masher. Return to a gentle simmer.
Meanwhile, in another saucepan, melt butter over medium heat. Stir in flour, remaining spice blend, salt and pepper and cook for 1 minute. Slowly whisk in milk and cook, stirring constantly for about 8 minutes or until sauce starts to bubble and thicken slightly. Stir into cauliflower mixture and simmer for 5 minutes, stirring, for flavours to marry.
Ladle soup into bowls and dollop with yogurt and sprinkle with parsley, if using to serve.