Name: Creamy Cauliflower Poblano Soup
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 cloves garlic, chopped; 2 poblano peppers, stemmed, seeded and sliced; 1 medium yellow onion, sliced; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 12 ounces steamed cauliflower florets (from about 1 medium crown; about 2 cups); 1 cup milk; Kosher salt; Sour cream, crushed tortilla chips, hot sauce and lime wedges, for serving

Directions

Heat the butter in a medium saucepan over medium heat. Once melted, add the garlic and cook until fragrant, 30 seconds. Add the peppers and onions and cook, stirring often, until totally softened, about 8 minutes. Stir in the coriander and cumin and cook until fragrant, 1 minute. Add the cauliflower, milk, 3 cups water and 1 teaspoon salt and bring to a simmer. Simmer until the cauliflower is very soft, about 8 minutes. The milk might curdle or separate, but don’t worry- it will smooth out once you puree it.
Let cool slightly, then transfer to a blender and puree in batches until completely smooth. Alternatively, use an immersion blender to puree. Return the soup to the pot and adjust the thickness to the desired consistency with water and season to taste. Serve topped with sour cream and chips with hot sauce and limes on the side.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Creamy Cauliflower Poblano Soup

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