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Cream of Cauliflower Soup

A smooth soup made from boiled cauliflower, onion, butter, cream, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Cream of Cauliflower Soup

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cream of Cauliflower Soup

Ingredients

Directions

Prepare the cauliflower

  1. Cut the cauliflower into florets.

  2. Boil the florets in water until tender.

Make the soup

  1. Sauté the chopped onion in butter until soft.

  2. Add the cooked cauliflower to the sautéed onion.

  3. Blend the mixture until smooth.

  4. Stir in the cream and season with salt and pepper.

  5. Heat gently before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cauliflower + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,113 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Cauliflower + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together935 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cauliflower
Forms the body of the soup and gives it its main flavour and thickness when blended.
Butter
Adds fat for a rich mouthfeel and helps soften the onion without browning it.
Onion
Adds savoury, aromatic sweetness as it softens in the butter.
Cream
Adds richness and a smooth, velvety texture to the finished soup.

The step that matters

Blend the mixture until smooth. Cauliflower must be cooked until fully tender before blending; firm pieces leave a grainy texture that no further heating will fix.

Swap the cauliflower

How well each one fits the dish's main ingredients (onion, butter, cream, pepper):

  1. Potatofits better
  2. Leekfits better
  3. Chivefits better
  4. Cauliflowerthe original

Fit is the average pairing score against onion, butter, cream, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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