Creamy Cauliflower and Grana Padano Soup

Yield: 8 to 10 portions

Creamy Cauliflower and Grana Padano Soup


  • 3 tablespoons unsalted butter
  • 3 cups chopped leeks, white and light green parts only
  • 12 cups cauliflower florets (from 2 heads)
  • 8 cups chicken broth
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 cup crème fraiche
  • 1 cup coarsely grated Grana Padano, divided
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon olive oil
  • Cayenne pepper, optional


  1. In a large saucepan over medium-high heat, melt butter; add leeks and cook, stirring frequently, until softened, 4 to 5 minutes.
  2. Add cauliflower, chicken broth and cayenne pepper.
  3. Reduce heat and simmer, stirring occasionally until vegetables are very tender, about 20 minutes.
  4. Allow to cool 20 minutes.
  5. In a blender or food processor, puree soup in batches; return to saucepan and reheat over low.
  6. Whisk in salt, crème fraiche and half of the Grana Padano.
  7. To serve, ladle into soup bowls. Sprinkle with remaining Grana Padano and parsley, drizzle with olive oil. Sprinkle with cayenne, if desired.

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