- 3 Tbsp butter
- 1 Tbsp olive oil
- 1 large shallot, peeled and chopped
- 1 head of cauliflower
- 3 cloves garlic, crushed and chopped
- 1 qt vegetable stock
- A splash of aromatic white wine (we suggest Handley Cellars Pinot Gris)
In a heavy stock pot, melt butter over medium-low heat. Add olive oil and chopped shallots. Sauté slowly on low heat until they are caramelized.
While the shallots are caramelizing, prepare the cauliflower by peeling off the green leaves and removing the large stem. Break it into florets.
Once the shallots have caramelized, add the garlic and cook for 3 minutes. Deglaze the pot with a splash of wine.
Add cauliflower florets to pot along with half the vegetable stock and a pinch of salt. Cover and simmer over medium heat until cauliflower is soft.
Remove from heat and let cool.
Once cooled, remove cauliflower with slotted spoon, place in blender and process until smooth adding back your cooking broth, a small amount at a time until you reach the desired thickness for your soup.
If you prefer a thinner soup, add more of the vegetable stock.
Serves four as a first course, or two as a main dish.