Cauliflower Soup

And we all settled in for a nice winter’s lunch…. This recipe is from St. Francis restaurant in Phoenix.

• 2 tablespoons butter
• 2 large leeks (chopped into large chunks)
• 1 large onion, large dice
• Salt to taste
• 1 large head cauliflower, separated into florets (discard core) and rough chopped
• Water
• 1 cup cream
• 1 teaspoon fresh thyme, fresh, leaves picked
• 2 dashes Tabasco
• Salt to taste
• Cracked pepper to taste
• 1 lemon juiced, to taste

Sweat onion and leek in butter for 8-10 minutes. Season with salt.

Add cauliflower, and water to cover. Add thyme and cream. Cook until cauliflower smashes against side of pan about 15-20 minutes.

Puree, and you can pass through strainer if desired.

Add Tabasco and lemon juice. Season with salt and pepper.

Ideas for garnish:

Capers, re-hydrated golden raisins

Caper raisin emulsion

Three colored cauliflower small florets, blanched

Chives

Croutons

Serves 8