As it gets cold again, soup is just the ticket. This week’s recipe for French Fridays with Dorie was both easy and elegant. In less than an hour, a pile of white and pale green vegetables are transformed into a pot of very creamy, yet creamless, creamy cauliflower soup sans cream.

You start with onions, garlic, celery, and some sprigs of fresh thyme, sautéed in some butter and olive oil. Then you add a head of cauliflower and some chicken broth and simmer until the cauliflower is tender. The soup gets pureed in a blender. I noticed a few chunks of cauliflower, so I actually strained it and reprocessed the chunks that I caught. The result is a lovely ivory soup that tastes like a mysterious potato-leek soup, except there aren’t any potatoes or leeks; it’s cauliflower!

I served this soup drizzled with some walnut oil and scattered some chopped walnuts on top. It was the perfect complement to a salad for lunch. Smaller bowls of the soup would be an elegant starter for dinner as well.

If you’d like to make this yourself, we don’t post recipes for this group, but you can find the recipe in Dorie Greenspan’s book Around My French Table. To see how the other Doristas enjoyed their soup, check out their links here.

Happy French Friday! Have a great weekend!