One of my favorite flavor combinations is cauliflower and horseradish. I’ve used this combination in fritters, sauces, salads, and even a gratin. Here is a simple soup, using very few ingredients and an English barleywine. American versions tend to be very hops-forward, which can really muddy the bright flavor of the horseradish in this soup. English versions are more balanced and fruity and complement both the cauliflower and horseradish.
Active preparation time: 10 minutes
Total time: 30 minutes
2 Tbs butter
1 cup onion, diced
2 Tbs garlic, minced
½ cup (118 ml) English barleywine
4 cup (946 ml) chicken or vegetable stock
1 head of cauliflower, cut into florets
¾ cup (177 ml) cream
1 Tbs (15 ml) prepared horseradish
1 tsp dill weed
Olive oil to garnish
In a large heavy-bottomed saucepan, heat the butter over medium heat. Add the onion and garlic and cook until the onion is translucent and tender. Add the barleywine, stock, and cauliflower, and cook until the cauliflower is tender, about 15 minutes.
Using a hand or tabletop blender, puree the mixture until the soup is smooth. Return the soup to the saucepan (if you used a tabletop blender) and heat on low. Add the cream, horseradish, and dill. Season to taste with salt and garnish with 1 teaspoon (5 ml) of good quality olive oil.
Beer Suggestions: Perennial Artisan Ales Vermilion (St. Louis, Missouri), Great Divide Brewing Company Barrel Aged Old Ruffian (Denver, Colorado), or Avery Brewing Company Samaels (Boulder, Colorado).
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PHOTO: CHRISTOPHER CINA