Cauliflower Soup

A great vegetable soup for the cold winters in the Wasatch Mountains.  We normally finish it with a touch of truffle oil, sunchoke chips, and chive batons.  You can use whatever chip you feel like to finish it and add some texture, weather it be taro, beet, or potato, although I might stay away from BBQ and Sea Salt and Vinegar.  Sour Cream and Chive might be nice, though.

Also, this is easy to make vegan with a few simple changes as we are doing for the current winter. So, Paula, all you need to do is substitute olive oil for the butter and coconut milk for the cream. If you have any other questions feel free to email me.

  • ¼ # butter

  • 1 onions chopped

  • 2 cloves of garlic

  • 1 cup white wine

  • 2 T cup chopped thyme

  • 8 sprig parsley

  • 2 parsnips, peeled and rough chopped

  • 1 heads of Cauliflower

  • 2 peeled russet potatoes rough chopped

  • 1 T white pepper

  • 3 T salt or to taste

  • 1 quart cream

  • Water or Vegetable Stock, as needed

Sweat onions and garlic in butter, then dump in the wine and reduce by half.  Add all other ingredients saving the vegetable stock for last.  Add water or vegetable stock until all ingredients are covered with one inch of liquid

Simmer until all the vegetables are tender

Puree in small half blender batches, taking care not to burn yourself which means starting on the slowest setting. Alternately use a small immersion blender. Strain if you desire it perfectly smooth. Adjust the seasoning as desired.  After blending the soup can be served immediately or cooled for later reheating