76: Cauliflower Soup

I first made this soup for a Thanksgiving dinner that me and a friend teamed up to cook for a couple years ago. The soup was a hit, just one of 11 courses, and I’ve made this a couple times since then. This is the first time, however, that I have hared it publicly. It’s generally quick for a soup, and it packs an unbelievable flavor. The soup keeps well, too. I also added a large sprig of thyme to the container while it sits in the fridge for each use. I kept some chopped cauliflower to roast as garnish. Give it a try.

Ingredients and Directions:

1 head cauliflower leaves and core removed, coarsely chopped

1 cup shallots, minced

2 garlic cloves, minced

1 cup dry white wine

3 cups chicken stock

1/2 cup fresh herbs, minced (rosemary, thyme, basil, oregano, parsley)

1/2 cup parmesan cheese, freshly grated

Olive oil

Salt + pepper

Heat olive oil in a large soup pot over medium heat and add the onion and garlic. Sauté mixture until soft, about 5 minutes. Add the wine with half the herbs and reduce by half, about 5 minutes. Now add the cauliflower and stock and bring to a boil. Reduce heat to low, add in the remaining herbs, cover, and simmer for about 15 minutes. Remove from heat and, using a hand held blender, puree the soup o desired consistency. Add the cheese and stir until smooth. Season the soup with salt and pepper as necessary. Serve immediately.

Enjoy!!