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Cauliflower Soup with Harissa Butter
This soup gets a burst of bold, rich flavor as well as stunning color from a drizzle of harissa bloomed in browned butter. Look for harissa, a North African spice paste, in well-stocked supermarkets and Middle Eastern markets. Spiciness varies by brand so we suggest a range. We prefer to puree this soup in a conventional jar blender for a perfectly smooth, silky texture. If you own an immersion blender, though, you can puree it directly in the pot after the mixture has cooled for a few minutes; the texture will be a little chunkier. Pita chips served on the side offer contrasting crunchiness.
4 to 6
Servings
Tip
Don’t hesitate to rewarm the harissa butter if it cools and solidifies while you prepare the soup. This can be done in the microwave or on the stovetop. To prevent hot soup from spouting out the top of the blender, make sure to puree it in batches and fill the blender jar only about halfway.
45 minutes
20 minutes active
Ingredients
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6
tablespoons salted butter, cut into 1-tablespoon pieces, divided
-
1 to 2
tablespoons harissa paste (see headnote)
Directions
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01In a large pot over medium-high, melt 4 tablespoons of butter and cook, stirring often, until browned, 2 to 3 minutes. Add the harissa and cook, stirring, until fragrant, about 30 seconds, then transfer to a small bowl; set aside. In the same pot over medium, melt the remaining 2 tablespoons butter. Add the onion and ½ teaspoon salt, then cover and cook, stirring occasionally, until softened but not browned, 6 to 8 minutes. Add the cauliflower, broth and 3½ cups water. Bring to a simmer, cover and cook until the cauliflower is fully tender, 15 to 20 minutes. Cool uncovered for about 5 minutes.
