Cream of Cauliflower Soup
 
 
Makes 4-6 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. Add garlic and cook until fragrant, about 30 seconds.
  3. Add wine and simmer until evaporated, 3-5 minutes.
  4. 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.
  5. Remove soup from heat and purée. Add half-and-half and cook until heated through. Season with salt and pepper to taste.
  6. Garnish each serving with chives.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/cream-of-cauliflower-soup/