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Issue 580: Cauliflower Soup With Beef-Fry Croutons


This is not your typical cauliflower soup!

Wednesday, February 14, 2018



This is not your typical cauliflower soup! The depth of flavor is so palate-pleasing that anyone who tastes it will be coming back for more.


Serves 8

  • 1 24-oz (680-g) bag frozen cauliflower, defrosted and drained 
  • 3 Tbsp olive oil 
  • 2 Tbsp kosher salt, divided 
  • 1 tsp black pepper, divided 
  • 4 oz (110 g) beef fry (about 6 slices) 
  • 4 stalks celery, sliced 
  • 1 small onion, diced 
  • 2 cloves garlic, crushed 
  • 3 Tbsp fresh dill
  • ⅓ cup sherry cooking wine 
  • 6 cups chicken broth (or 6 cups water with 2 Tbsp chicken soup mix) 
  • 3/4 cup pareve milk 
  • 2 bay leaves


Preheat oven to 400ÆF (200ÆC). Toss cauliflower with oil, 1 Tbsp kosher salt, and ó tsp pepper. Spread on a parchmentlined baking sheet. Roast until golden brown, about 35–40 minutes.

Slice beef fry into very thin strips. Place in a 6-quart pot over medium-high heat. Cook, stirring occasionally, until browned and crisp, about 10–12 minutes (it will pop and splatter within the pot). Remove crisped beef fry with a slotted spoon and drain on paper towels. Do not discard rendered fat.

Add celery, onion, garlic, and dill to the pot with the drippings and cook for 8–10 minutes, stirring occasionally. Add sherry and raise the heat. Cook until liquid is mostly evaporated, about 5 minutes.

Add roasted cauliflower, broth, pareve milk, and bay leaves. Season with remaining 1 Tbsp kosher salt and ó tsp pepper. Bring to a low boil. Reduce heat and simmer for 25– 30 minutes.

Remove bay leaves and discard. Puree soup till smooth. Serve with beef-fry croutons.

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