Cauliflower Soup

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Ingredients

  • 1 cup olive oil, divided
  • 6-8 sprigs of fresh thyme
  • 1 onion, chopped
  • 1 teaspoon unsalted butter
  • 1 tablespoon chopped tarragon
  • 1 tablespoon thyme
  • 3-4 tablespoons vermouth
  • 1 quart chicken stock
  • 4 garlic cloves, chopped
  • 1 large head of cauliflower, chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • Seasoned sourdough croutons, for garnish
  • Lemon zest, for garnish

Directions

  1. Start by infusing the olive oil. Add 3/4 cup olive oil and the sprigs of thyme to a pan on the lowest heat and let sit for about 6 minutes.  Let cool completely and remove sprigs of thyme.
  2. In a Dutch oven, sauté the onions with butter and 2 tablespoons of olive oil.  Season the onions with tarragon and thyme. 
  3. Deglaze the Dutch oven with vermouth and add the chicken stock, garlic and cauliflower. Bring to a boil and let simmer for 10 minutes or until a fork can pierce the cauliflower easily. 
  4. Add 1/4 cup of infused olive oil (can add more if needed) to the soup and using your immersion blender, blend the soup until it has a creamy consistency. Add salt and pepper.
  5. To plate your soup, top it with homemade sourdough croutons, lemon zest and the remaining olive oil to taste (optional).

https://www.cutco.com/learn/cauliflower-soup