Who knew you could make crème fraîche at home? Seriously, who did and didn’t tell me?? I went to a cooking class at Stonewall Kitchen in York, Maine not too long ago and my brain exploded when I learned about this. I love crème fraîche so so so much (here’s another good application for it), but I rarely buy it because it is kind of expensive. It’s super easy to make, as is this soup, and it’s wicked delicious together. This might make a cauliflower lover out of haters – it has with us!
Cauliflower Soup with Crème Fraîche
For the soup:
- 2 tbsp extra-virgin olive oil, plus more for drizzling
- 2 tbsp unsalted butter
- 1 medium onion, sliced thinly
- 1 head cauliflower, broken into florets (could sub broccoli, carrot, etc – whatever you want!)
- 5 cups water or broth (I used chicken broth this time, but I’ve tried it with just water and it’s still delicious!)
- salt, pepper
- herbs for garnish (chives, parsley, thyme, etc.)
- Heat the olive oil and butter over low heat in a large pot. Sweat the onion for 10-15 minutes without letting it brown.
- Add the cauliflower, season with salt, and pour over 1/2 cup of water/broth. Raise the heat to medium and cover the pot. Let the cauliflower cook for 15-18 minutes until tender.
- Add the remaining water/broth, bring to a low simmer, and cook uncovered for 20 more minutes.
- Using an immersion blender, puree the soup until very smooth and creamy. If you don’t have an immersion blender, just transfer the soup to a blender and puree in batches.
- Serve with a dollop of crème fraîche (see below), a drizzle of olive oil, and a sprinkle of herbs.
For the crème fraîche:
- 1 cup heavy cream
- 2 tbsp buttermilk
- Combine the cream and buttermilk in a medium bowl and cover with a clean kitchen towel.
- Let it sit out on the counter until thickened but pourable — 12-16 hours. Stir and refrigerate for up to a week.