Cauliflower and Yukon Gold Soup
Ingredients
- 1 tablespoon olive oil
- 1/4 cup finely chopped shallots
- 1 head (6 cups) cauliflower, cored and broken into florets
- 1 pound (2 cups) cubed peeled Yukon gold potatoes
- 1 tablespoon butter
- 3 1/4 cups organic chicken broth
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 2 tablespoons extra-virgin olive oil
Preparation
1. In a large stockpot, heat the olive oil over medium heat, and add the shallots. Cook, stirring frequently, until shallots are soft and translucent, about 5 minutes.
2. Add cauliflower and potatoes to stockpot. Cover with cold water. Turn heat to high, and bring to boil. Reduce heat and cook at a simmer, uncovered, until the cauliflower and potatoes are tender, 15 minutes.
3. Remove pot from heat and drain, reserving a few cups of the hot cooking liquid. Add butter, broth, salt, and pepper. Working in batches, puree soup in a blender until smooth. Add additional liquid as needed to reach desired consistency (fairly thin is recommended). To serve, ladle into warm bowls and drizzle each portion with a teaspoon of extra-virgin olive oil, or more to taste.
Recipe from Andrea Immer Robinson, Everyday Dining with Wine
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