Ingredients
- 1 Head Cauliflower
- 2 tbsp extra-virgin olive oil
- 2 Shallots peeled and cut into 1 inch slices
- 2 tsp Fresh or Dried Thyme
- 2 tsp dried basil
- Kosher salt
- Coarse black pepper
- 1 cup White Wine
- 4 cups chicken or vegetable broth
- 1/4 cup Fresh Lemon Juice
- 1 tsp lemon zest
Servings: people
Instructions
- Wash cauliflower thoroughly; remove stem and leaves. Break into small florets.
- In a medium size frying pan, heat olive oil to medium heat. Add cauliflower and shallots and sautée for 3-5 minutes. Add thyme, basil, salt, and pepper; toss until cauliflower is evenly covered with spices. Adjust heat to low and sauté for an additional 2 minutes.
- Add wine to pan and increase heat to medium low. Cover and steam for 5 minutes or until florets are tender.
- Place ½ of the cauliflower mixture in a blender or food processor. Slowly add 2 cups broth and blend until smooth. Pour mixture into large soup pot. Repeat this with the remaining cauliflower and broth. Stir soup until combined. Add and blend in the lemon juice; heat soup thoroughly. Serve with a sprinkle of lemon zest on top. This soup can be complemented by your favorite bread, sandwich, or salad.