September is the unofficial start of soup season, and there’s nothing more satisfying than a big bowl of stew, stock, or broth. “This cauliflower soup is one of my favorite recipes to make year-round,” explains Alan Hines, who formerly worked as executive chef at Trudy Bird’s Ølbar in North Yarmouth. “I love the marriage between the spices and the cauliflower, which adds another subtle layer of flavors to the rich dish.” As the weather begins to cool off in the Northeast, a cozy cup of cauliflower soup is the perfect reminder to slow things down.

Serves 6

INGREDIENTS

2 tablespoons neutral-tasting oil
½ cup diced Spanish or sweet onion
1 garlic clove, smashed
1 head of cauliflower, quartered
2 quarts whole milk (enough to cover the cauliflower)
2 tablespoons whole cloves, 1 teaspoon fennel seeds, and 1 bay leaf
Salt and pepper, to taste

INSTRUCTIONS

1. Heat the oil in a small stockpot over medium heat and add the onion. Cook until translucent, about 5 minutes. Add the garlic and cook for an additional 2 minutes.

2. Add the quartered cauliflower and milk and bring the ingredients to a boil, then reduce the heat to medium or medium-high.

3. Place the whole cloves, fennel seeds, and bay leaf in a square of cheesecloth and tie tightly. Add the sachet to the pot, then cover with a lid.

4. Simmer until the cauliflower is fork-tender, 20 to 25 minutes.

5. Remove the sachet from the pot. Transfer the cauliflower into a blender, reserving the milk in the pot.

6. Puree the cauliflower, slowly adding the reserved milk, until the mixture reaches your desired consistency.

7. Puree on high until the soup is completely smooth, about 10 minutes. If desired, pass the soup through a fine-mesh strainer to remove any clumps.

8. Add salt and pepper to taste. Reheat to serve.

Optional: Garnish with mushrooms sauteed in brown butter and finish with a few drops of chive oil.