Creamy Cauliflower Soup

Serves: 2-3

We love brassicas and are always looking for ways to put them on the menu. This simple cauliflower soup is made with onions and garlic cooked in a broth and pureed to a smooth finish. Garnish with parsley and an especially high quality, aromatic oil. The result is a light and creamy soup – perfect for beginning a meal.

Ingredients

• 2 tablespoons butter

• 2 cloves garlic, finely chopped

• 1 medium red onion (about 1 ½ cups finely chopped)

• 1 head cauliflower, stem and leaves trimmed

• 4 cups chicken broth

• 1 teaspoon dried thyme

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1/2 lemon, zested and juiced

• ¼ cup heavy cream

• 3 tablespoons chopped Italian parsley

• Drizzle of extra virgin olive oil or truffle oil

Directions

In a stockpot, heat butter over low heat and sauté the garlic and onion for 5 minutes, or until they become soft. Chop the cauliflower into small florets (approx. 4 cups) and add to the stockpot and stir with a wooden spoon. Add the broth to the stockpot, stir in salt, thyme and pepper. Allow soup to simmer uncovered until cauliflower is soft, about 20 - 25 minutes. Add the lemon zest and juice, and let the soup cool for a few minutes.

After the soup has cooled (about 5 minutes), puree with an immersion blender or transfer to a blender until you reach a creamier consistency. Gently stir in the cream, serve in warm soup bowls and garnish with parsley and oil.