It was a productive three-day weekend. I baked, filled my front porch planter (with hostas and begonias – so pretty!), and got a new hairdo. And I made this cream of cauliflower soup to deplete some old produce in the fridge.
To be honest, I wasn’t expecting much from the one-pot recipe. It called for just a handful of basic ingredients and the finished product was quite thin and unappealing.
But don’t let first impressions fool you. Despite its austerity, the cream of cauliflower soup packed a flavor punch and went down smoothly. It’s slightly sweet and perfectly acidic, thanks to the addition of a little white wine. Serve it as a starter or alongside homemade bruschetta for a light meal.
Recipe adapted from Sunset.
- 1 tablespoon olive oil
- 1 medium yellow onion, halved and thinly sliced
- 1 medium red onion, halved and thinly sliced
- ½ teaspoon sea salt, plus more, to taste
- 3 garlic cloves, minced
- ½ cup dry white wine
- 1 head orange cauliflower, roughly chopped
- 4 cups chicken broth
- ½ cup half-and-half
- freshly ground black pepper
- chopped fresh chives, for garnish
- In a large pot, heat olive oil over medium-high heat. Add yellow and red onion and salt, cover and cook, stirring occasionally, until tender, 6-8 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add wine and simmer until evaporated, 3-5 minutes.
- Add cauliflower and chicken broth, stir and bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are very tender, about 20 minutes.
- Remove soup from heat and purée. Add half-and-half and cook until heated through. Season with salt and pepper to taste.
- Garnish each serving with chives.
