Cauliflower Soup with Glazed Almonds and Marjoram

Recipe from the Tasting Table Test Kitchen

Cauliflower Soup With Glazed Almonds And Marjoram
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No soup is complete without the proper toppings.
Prep Time
1
hour
Cook Time
45
minutes
Servings
4
to 6 servings
Total time: 1.75 hours
Ingredients
  • :::For the Glazed Almonds:¼ cup water:::
  • ½ cup Sugar In The Raw Organic White®
  • 1 cup raw almonds
  • ¼ teaspoon whole cumin, toasted, coarsely ground
  • ¼ teaspoon salt
  • :::For the Cauliflower Soup:3 tablespoons extra-virgin olive oil:::
  • 2 medium yellow onions, thinly sliced
  • Salt, to taste
  • 1 medium cauliflower, broken into florets
  • 4 to 4½ cups water
  • :::For the Marjoram oil:10 sprigs marjoram, leaves removed and finely chopped:::
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon orange zest
  • Salt, to taste
Directions
  1. Make the glazed almonds: Combine the water and Sugar In The Raw Organic White® in a small saucepan over medium-high heat. Stir until the sugar dissolves, then bring to a boil. Add the almonds and reduce the heat to medium and cook, stirring often, until the sugar has become golden brown in color, about 8 minutes.
  2. Transfer the mixture to a parchment-lined baking sheet. Using a rubber spatula, spread the almonds to a ¼- inch thickness. Sprinkle the cumin and salt on top of the almonds and allow to cool at room temperature until completely hardened, about 1 hour. Once cooled, break into small clumps.
  3. Make the cauliflower soup: In a large pot over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the onions and cook, stirring occasionally, until they become very soft without burning, about 15 minutes. Add the cauliflower and season with salt. Add the water and bring to a low simmer, covered, until the cauliflower is tender, about 20 minutes.
  4. Working in batches, purée the soup in a blender until smooth. For a smoother consistency, strain the soup through a fine sieve.
  5. Meanwhile, make the marjoram oil: Combine the marjoram, olive oil and orange zest in a small bowl. Season with salt and set aside, 6. To serve, divide the soup among 4 bowls and garnish with the glazed almonds and a drizzle of the marjoram oil.
Nutrition
Calories per Serving 322
Total Fat 21.2 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 30.2 g
Dietary Fiber 5.6 g
Total Sugars 21.1 g
Sodium 819.3 mg
Protein 7.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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