files/cauliflower-and-andouille-soup.jpg

French Cauliflower & Andouille Soup

Cauliflower soup is such a simple and delicious concept, but throughout the years, what I’ve learned is that it needs more salt than one typically thinks. This recipe helps with that by adding some diced andouille to elevate the flavor. I like having this soup with half of a sandwich for dipping.

Kitchen Items Needed

All products featured on Swine & Sea are all product that I use on a daily basis. However, when you buy something through the retail links below, we earn an affiliate commission.
Dutch Oven
$345 at Amazon
Wooden Spoons
$20 at Amazon

Recipe

  • 2 Tbsp.

    butter

  • 1 lb.

    andouille sausage, sliced in 1/2" thick rounds

  • 1

    large yellow onion , thinly sliced

  • 1

    celery stalk , finely diced

  • 1 head

    cauliflower

  • 1 ½ cups

    chicken broth

  • 1 cup

    whole milk

  • 2

    bay leaves

  • 2 sprigs

    fresh thyme

  • ½ cup

    crème fraîche
  • Pinch of nutmeg

  • 1 Tbsp.

    fresh chives , finely chopped
    Step 1

  • Heat a Dutch oven over medium high heat and melt the butter.

    • Step 2

  • Sauté the andouille sausage until it begins to brown, approximately 5 minutes.

    • Step 3

  • Remove the andouille sausage with a slotted spoon and reserve on a paper towel lined plate.

    • Step 4

  • Add the onions and celery and cook until the begin to soften, approximately 7 minutes.

    • Step 5

  • Add the cauliflower, chicken broth and whole milk and stir.

    • Step 6

  • Add the bay leaves and sprigs of thyme to the pot.

    • Step 7

  • Cover and bring to a boil

    • Step 8

  • Reduce the heat to simmer and cook until the cauliflower becomes fork tender, approximately 15 - 20 minutes.

    • Step 9

  • Remove the Dutch oven from the heat and allow to cool.

    • Step 10

  • Remove the bay leaves and thyme sprigs.

    • Step 11

  • Using a blender or food processor, puree the soup until it is complete smooth.

    • Step 12

  • Add the puree back to the pot and bring to a simmer.

    • Step 13

  • Add the crème fraîche and stir until the has melted into the soup.

    • Step 14

  • Add the andouille sausage back to the pot, along with the nutmeg.

    • Step 15

  • Season with salt and pepper.

    • Step 16

  • Serve in a soup bowl and garnish with the chives.

Leave a comment

Please note, comments must be approved before they are published

Sausages

All of our sausage feature heritage meats.

Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille Sausage
$17
( / )
cut ends of chaurice sausage on a cutting board
cut ends of chaurice sausage on a cutting board
Chaurice Sausage
$17
( / )
A coil of fresh Toulouse sausage on a wooden cutting and slate background.
A coil of fresh Toulouse sausage on a wooden cutting and slate background.
Toulouse Sausage
$17
( / )
Diot Sausage
$17
( / )
Sold out
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille Sausage - Mild
$17
( / )
Sold out