Ina Garten's cauliflower soup recipe involves cooking cauliflower, celery root, fennel and onions in chicken stock before blending the mixture and adding cream. Serve the soup in individual bowls with a garnish of croutons, fresh chives and olive oil.
To prepare the cauliflower soup, warm up 1/4 cup of olive oil in a pot over medium-low heat. Cook 2 cups of chopped onions for approximately eight minutes to soften them. Add 2 cups of diced celery root and 2 cups of diced fennel, and continue to cook and stir the mixture for another five minutes. Pour in 2 pounds of cauliflower florets and 2 cups of chicken stock. Season with salt.
Bring the mixture to a boil before reducing the heat, covering the pot and letting the ingredients simmer for approximately 25 minutes or until the vegetables become soft. Pour in 3 cups of water, increase the heat to bring the soup to a boil again before reducing the heat once more, but do not cover the pot this time. Allow the soup to simmer for 20 minutes before turning off the heat. Process batches of the soup in a blender until the soup achieves a smooth, velvety consistency, then transfer it into a saucepan, and incorporate 2 tablespoons of heavy cream. Gently reheat the soup, and add more salt to taste if necessary.