Cauliflower Soup


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 

The Goods:

  • 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

The Process:

  1. Cut the cauliflower into coarse pieces about 1 inch.
  2. In a large saucepan, heat 2 tbs. olive oil.
  3. Add the leek, garlic, and a generous pinch of salt and cook over medium heat until soft.
  4. Stir in the potato, red pepper flakes, and chopped cauliflower
  5. Add the wine and cook over high heat until reduced by half (4 minutes)
  6. Add the stock and bring to a boil
  7. Reduce to moderate heat and let simmer until the vegetables are tender (30 minutes)
  8. In a blender, puree the soup in batches until very smooth.
  9. Return to the pot and add the milk/cream and stir well to incorporate.
  10. Add salt and pepper to taste