Cauliflower Soup

This recipe transforms the humble cauliflower into a delicious and creamy soup that can feed an entire family.

Ingredients

1 whole head of cauliflower florets diced & cauliflower stalk diced
1 large white onion medium dice
1 stalk celery finely diced
4 Tbsp salted butter
2 Tbsp olive oil
¼ cup white wine
2 cups chicken stock
1.5 cups heavy cream
2 tsp truffle oil or black truffle salt optional
2 tsp sherry vinegar
Salt to taste

Instructions

Heat butter and oil in a saute pan.
Add the onions, celery, and cauliflower.
Cook on low heat for 30 minutes, adding more chicken stock if the ingredients take on any color.
The idea here is to slowly sweat the onions and celery and cauliflower to cook them beyond tender.
When the liquid is gone and the ingredients are completely cooked, add the white wine and continue to cook on low heat until the liquid has disappeared and the ingredients are soft.
Add the remaining chicken stock and bring to a simmer.
Add the heavy cream.
Blend the ingredients together using an immersion blender or Vitamix style blender.
Add truffle oil or truffle salt.
Add the sherry vinegar.
Adjust seasoning to taste.
Serve hot, with crusty pieces of toasted, buttered bread.

Notes

Pureed soups like this taste great re-heated. For anyone with extra cauliflower looking to make this soup and freeze it in batches, cool the soup down in the fridge completely and transfer the contents to freezer-safe zip-lock bags. Flatten out the bagged contents and place bags in the freezer.
You can thaw and reheat the soup whenever you like. If the contents separate when reheated, use an immersion blender to re-emulsify before serving.