Soup season has arrived and this recipe was at the top of my list to make. I made a few substitutes from the original recipe in my Food and Wine Magazine and I think it turned out great. It was really quite easy to make and will definitely make it again.
Cauliflower Soup – Serves 4-6
- One 2 1/2 lb. Head of cauliflower, cored
- 1/4 C. Extra Virgin Olive Oil
- 1 Medium Leek, white and light green parts only (clean the stalks and coarsely chop)
- 1 Large garlic clove, minded
- 1 Large baking potato, peeled and cut into 1-inch pieces
- 3/4 C. dry white wine (I used a Chardonnay and yes drank a glass too)
- 1 Quart chicken stock or low-sodium broth
- 1/4 C Milk (recipe calls for heavy cream)
- 1/2 tsp Red Pepper Flakes
- Salt and pepper to taste
- Cut the cauliflower into coarse pieces about 1 inch.
- In a large saucepan, heat 2 tbs. olive oil.
- Add the leek, garlic, and a generous pinch of salt and cook over medium heat until soft.
- Stir in the potato, red pepper flakes, and chopped cauliflower
- Add the wine and cook over high heat until reduced by half (4 minutes)
- Add the stock and bring to a boil
- Reduce to moderate heat and let simmer until the vegetables are tender (30 minutes)
- In a blender, puree the soup in batches until very smooth.
- Return to the pot and add the milk/cream and stir well to incorporate.
- Add salt and pepper to taste