By Chef Gretchen Fayerweather
Ingredients:
1/2 cup olive oil, divided
1 cup onions, small dice
2 garlic cloves, minced
2 bay leaves
2 teaspoons fresh thyme leaves, 1/3 less if using dried thyme
1/2 cup dry white wine (or sub veg stock)
1 head of cauliflower, cored, diced small
1 pound potatoes, peeled and diced small
1/4 teaspoon cayenne pepper (optional)
4 1/2 cups vegetable stock
Salt to taste
Black pepper to taste
2 teaspoons apple cider vinegar
1/2 teaspoon paprika
1. Heat half of the oil in a large pot over medium heat. Add onions , garlic, bay leaf, and thyme. Cook and stir, until onions are translucent, 6-8 minutes. Add wine and boil until reduced by half.
2. Add half the cauliflower, all the potatoes, vegetable stock and cayenne to the pot. Bring to a boil, reduce heat, and simmer, until vegetables are mash-able, 20-25 minutes. Meanwhile start step #4.
3. Remove bay leaves, taste and season with salt and pepper. Remove from heat and let cool slightly.
4. While simmering, heat remaining oil in a smaller pan over medium heat, add remaining cauliflower. Cook and stir often, until golden brown, 5-8 minutes. Remove form heat and stir in vinegar and paprika.
5. Puree soup in a blender, immersion blender or food processor until very smooth (work in batches if needed). Return to pot and reheat over medium heat, stir and add more stock to thin if desire (should be the consistency of heavy cream).
6. Taste and season soup again if needed. Serve topped with toasted cauliflower mixture, sprinkle with paprika and add a sprig of thyme.
*Save time, grab these kitchen tools:
– Large knife and cutting board
– Food processor, immersion blender, or blender
– Heavy bottomed pot
– Small saute pan or skillet
– Vegetable peeler
– Large spoon
– Measuring spoons