Cream of Cauliflower Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
80
protein 
3 g
sodium 
220 mg
carbohydrates 
7 g
fat 
3 g
fiber  
2 g
cholesterol 
12 mg
Servings 
8 (¾ cup ea.)
Ingredients 

⅓ cup diced shallots
¼ cup chopped leeks
1 cup white wine
1¼ lbs cauliflower
6 cups chicken stock
1 tsp sea salt
2 Tbsp unsalted butter
2 tsp cane sugar
½ tsp champagne vinegar

Instructions 
  1. In a large sauce pan, heat shallots, leeks and wine and reduce to ¾ of the volume, about ½ cup.
  2. Add cauliflower and chicken stock and bring to a boil. Simmer for 30 minutes. Cool slightly and transfer to a blender container. Puree until smooth. Stir in salt, butter, sugar and vinegar. Puree briefly.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.