Creamy Asparagus and Cauliflower Soup
Description
Chef John's recipe for dairy-free creamy cauliflower asparagus soup gets its creaminess from cauliflower.
Ingredients
•
2 tablespoons olive oil
•
3 cloves garlic, chopped
•
6 cups chicken broth
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1 head cauliflower, broken into florets
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cayenne pepper, or to taste
•
salt and ground black pepper to taste
•
2 pounds fresh asparagus, trimmed and chopped
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2 tablespoons nasturtium petals, or more to taste
•
2 tablespoons diced asparagus tips, or more to taste
Directions
1
Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.
2
Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.
3
Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.