Sous Vide Spicy Cauliflower and Apple Soup

Ingredients for 8

• 2 tablespoons extra virgin olive oil, plus extra for serving

• 1 large onion, diced

• 2 cloves garlic, thinly sliced

• Kosher salt

• 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

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 183ºF (83.9ºC).

• Step 2

  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.

• Step 3

  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.

• Step 4

  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.

• Finishing Steps

• Step 0

  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.)

• Step 1

  Add additional water or broth to thin if desired. Season with salt to taste and serve drizzled with olive oil.

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