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.