Cauliflower and Pecan Soup

Cauliflower is not native to North America but I’m glad it made the trip here.  I don’t recall the reference, but I remember reading that it was brought over from Europe to New Amsterdam (New York) and cultivated by Dutch immigrants.

Though it is not known as a “Mexican food” ingredient, cauliflower makes some delicious appearances in Mexican food and I think this is one of them.   And it is a very simple soup to make too!

Cauliflower and Pecan Soup (Crema de Coliflor y Pacana)

2 teaspoons olive oil

2 teaspoons unsalted butter

½ medium white onion, chopped

½ cup pecans, chopped

4 cups vegetable broth or chicken broth

½ cup half-and-half or heavy cream

½ medium cauliflower (about 1 pound), chopped into small florets

½ teaspoon salt, or to taste

¼ teaspoon pepper, or to taste

1 jalapeño pepper, seeded and minced

In a large pan, heat the oil and butter over medium heat and cook the onion until soft and translucent.


Add the pecans, stir and cook for about a minute.


Add the broth, half-and-half or cream, cauliflower and salt.  Bring to a boil and reduce heat to a simmer.


Cover and cook until the cauliflower is tender.


With an immersion blender, purée the ingredients until smooth or you can transfer the soup to a food processor and then return the soup to the pan.   Bring to a boil, uncovered, over medium-high heat stirring frequently. Remove from the heat. Serve with the minced jalapeño sprinkled on top.


NOTE:  This soup can be made vegan using vegetable stock or water and soy, rice or almond milk instead of the cream and using a bit more olive oil instead of the butter.

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