Cauliflower Soup Ingredients
- ¼ pound butter
- ½ yellow onion sliced
- 4 ribs of celery, chopped
- 2 heads of cauliflower cut into florets (approx. 8 cups)
- 1/2 cup of white wine
- 1 pint whole milk
- 3 cups of vegetable stock
- 1 bay leaf
- ½ cup of toasted almonds, plus extra for garnish
- 2 cups of grated Manchego, plus extra for garnish
- Salt to taste
- Piment d’ Espelette, pinch for garnish
Cauliflower Soup Technique
- in a pot large enough to hold all ingredients melt butter and add onions and celery
- cook over medium heat until soft and translucent
- add cauliflower, bay leaf, wine, milk and vegetable stock
- cover and simmer until soft
- turn off heat and allow to cool for ten minutes
- add almonds and manchego
- blend until smooth
- pass through a wire soup strainer (optional)
- season to taste with salt
- reserve for later or heat and serve
- to serve, place in warm bowls and garnish with almonds, microplaned cheese and a pinch of piment d’ Espellete across the bowl
