Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

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.

Andrea Immer Robinson
Recipe by Health September 2005

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Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Everyday Dining with Wine

Nutrition Facts

155 calories; fat 8g; saturated fat 2g; mono fat 5g; poly fat 1g; protein 5g; carbohydrates 17g; fiber 3g; cholesterol 7mg; iron 1mg; sodium 243mg; calcium 28mg.
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