Sous Vide Spicy Cauliflower and Apple Soup
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 8
2 tablespoons extra virgin olive oil, plus extra for serving
1 large onion, diced
2 cloves garlic, thinly sliced
1/8 teaspoon crushed red chile flakes
1 large head cauliflower (2 to 2 1/2 pounds), chopped into medium florets
1 apple, peeled and diced
4–6 cups water, vegetable broth, or chicken broth (or a combination), warmed
Set the Anova Sous Vide Precision Cooker to 183ºF (83.9ºC).
Heat olive oil in medium skillet over medium heat. When the oil is shimmering, add the onion, garlic, and 1/4 teaspoon salt. Sauté until onion is softened, 5 to 7 minutes. Add chile flakes and stir to combine. Remove from the heat and let cool.
Divide cauliflower, apple, onion mixture, and 1/4 teaspoon salt between two large zipper lock or vacuum seal bags. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 1 hour. If using the immersion method to seal the bag, you may need to weigh down the bag to keep it submerged.
When the timer goes off, remove the bags from the water bath and transfer their contents to a large bowl or pot. Add the broth or water and blend using an immersion blender. (Alternatively, transfer the cauliflower mixture to a blender in batches. Cover the cauliflower with water or broth and blend until smooth.)
Add additional water or broth to thin if desired. Season with salt to taste and serve drizzled with olive oil.