Canyon Ranch Blog

Cream of Cauliflower Soup

Nutrition Information (per serving)

3 g
220 mg
7 g
3 g
2 g
12 mg
8 (¾ cup ea.)

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

  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.
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