Cauliflower and Yukon Gold Soup

This soup, to be served with the Willamette Valley pinot, can be made ahead, reheated, and kept warm in a slow cooker. Prep: 15 minutes; Cook: 20 minutes.


6 servings (serving size: about 1 cup)

Nutritional Information

Calories 155
Fat 8 g
Satfat 2 g
Monofat 5 g
Polyfat 1 g
Protein 5 g
Carbohydrate 17 g
Fiber 3 g
Cholesterol 7 mg
Iron 1 mg
Sodium 243 mg
Calcium 28 mg


1 tablespoon olive oil
1/4 cup finely chopped shallots
1 head (6 cups) cauliflower, cored and broken into florets
1 pound (2 cups) cubed peeled Yukon gold potatoes
1 tablespoon butter
3 1/4 cups organic chicken broth (such as Swanson Certified Organic)
1 teaspoon kosher salt
1/4 teaspoon white pepper
2 tablespoons extra-virgin olive oil


1. In a large stockpot, heat the olive oil over medium heat, and add the shallots. Cook, stirring frequently, until shallots are soft and translucent, about 5 minutes.

2. Add cauliflower and potatoes to stockpot. Cover with cold water. Turn heat to high, and bring to boil. Reduce heat and cook at a simmer, uncovered, until the cauliflower and potatoes are tender, 15 minutes.

3. Remove pot from heat and drain, reserving a few cups of the hot cooking liquid. Add butter, broth, salt, and pepper. Working in batches, puree soup in a blender until smooth. Add additional liquid as needed to reach desired consistency (fairly thin is recommended). To serve, ladle into warm bowls and drizzle each por-tion with a teaspoon of extra-virgin olive oil, or more to taste.

Andrea Immer Robinson,

Everyday Dining with Wine,


September 2005
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