Cauliflower, Almond and Manchego Soup
- Pair with Merlot
Serving Size
8, 8oz
|
Total Time
1 Hour, 15 Minutes
Primary Ingredients
¼ lbs 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
Smoked paprika, pinch for garnish
Primary 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 the 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 smoked paprika across the bowl
