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ALL RECIPES

Cauliflower, Almond and Manchego Soup with Piment d’ Espelette

  • Pair with Chardonnay
Cauliflower Soup Ingredients
  • ¼ pound butter
  • ½ yellow onion sliced
  • 4 ribs of celery, chopped
  • 2 heads of cauliflower cut into florets (approx. 8 cups)
  • 1/2 cup of white wine
  • 1 pint whole milk
  • 3 cups of vegetable stock
  • 1 bay leaf
  • ½ cup of toasted almonds, plus extra for garnish
  • 2 cups of grated Manchego, plus extra for garnish
  • Salt to taste
  • Piment d’ Espelette,  pinch for garnish
Cauliflower Soup Technique
  • in a pot large enough to hold all ingredients melt butter and add onions and celery
  • cook over medium heat until soft and translucent
  • add cauliflower, bay leaf, wine, milk and vegetable stock
  • cover and simmer until soft
  • turn off heat and allow to cool for ten minutes
  • add almonds and manchego
  • blend until smooth
  • pass through a wire soup strainer (optional)
  • season to taste with salt
  • reserve for later or heat and serve
  • to serve, place in warm bowls and garnish with almonds, microplaned cheese and a pinch of piment d’ Espellete across the bowl

 

Cauliflower Soup
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
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