This soup developed in the classical style of French
vegetable soups. I created this soup originally as a lunch
chef at the Inn L'Auberge in Del Mar California. The cream
cauliflower and Potatoes make for a sublime rich soup.
The roast garlic adds a deep complexity to the suble flavors
of the other ingredients.
Ingredients:
1 large white onion, diced
2 heads cauliflower, cut into bite-size florets
6 cloves garlic
½ c. olive oil
2 large russet potatoes, peeled and diced (keep submerged
in water to keep them from turning brown)
2 qt. chicken stock
¾ c. all purpose flour
2 oz. butter
½ T. white pepper
1 c. heavy cream
salt
Instructions:
Place garlic cloves in saucepot with olive oil and bring
to a boil. Simmer the garlic until it is golden brown.
Sautee onions wit the butter and all of the garlic and
oil and a few pinches of salt. When the onions are translucent,
add the cauliflower and potatoes. Sautee them until the
vegetables have begun to sweat, taking care not to cook
them until brown. Add the flour and stir to incorporate.
Then, either with a wooden spoon or a sturdy wire whisk,
slowly pour in the chicken stock. After all the chicken
stock has been added, bring to a boil, then reduce to
a simmer. Continue to stir occasionally, and when the
vegetables are soft, add the cream. Bring the soup back
to a boil for 1 to 2 minutes. At this point, the soup
is finished, but it needs to be pureed.
If you have a submersion or hand blender: (easier)
Blend in the stockpot until smooth.
If you an upright blender: (more difficult, produces
smoother soup; you may need to do this in two batches)
Pour soup into blender. Put lid on but remove the cap
in the lid. Cover with a kitchen towel (this allows the
steam to escape). Pulse a few times then blend on high
for around 2 minutes or until smooth. Transfer back to
stockpot.
For a hardier soup, puree for a shorter amount of time.
Add salt for extra flavor. This recipe can also be made
with half and half, though cream has better flavor due
to its high fat content.
Serving suggestions: Top with Herb infused oil
or truffle oil (see Glossary)
