French cream of cauliflower soup from Chez Panisse Vegetables by Alice Waters and Patricia Curtan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on May 28, 2023

    This is essentially the same soup as the one that appears in Paul Bertolli's "Cooking By Hand", not surprising since Bertolli cooked at Chez Panisse, with the exception that Bertolli is a bit more precise with measurements. Bertolli actually uses olive oil rather than butter, and does not add the creme fraiche at the end, instead drizzling the soup with additional olive oil. I suppose this is the difference between the French and the Italian influence. I found the creme fraiche added nothing to the soup, and perhaps muted the flavor of the cauliflower, which is already subtle, with its milky creaminess. To my taste, Bertolli's version tops this, but it would be easy enough to make his version from this recipe by simply swapping out olive oil for the butter and omitting the creme fraiche.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.