Earthy and elegant, this creamy cauliflower soup is a wow for a dinner party. Leave out the roasted apples and it's easy enough for a weeknight. Pair with our Rutherford Sauvignon Blanc.
Makes 6 portions
1 lb Yukon Gold Potatoes, diced
2 cloves garlic, chopped
3 large heads cauliflower, diced
Salt and pepper to taste
2 golden delicious apples, peeled and diced
4 Tbsp butter, divided
8 oz chanterelle mushrooms, cleaned
2 Tbsp tarragon, chopped
1 Tbsp shallot, minced
2 Tbsp Round Pond Extra Virgin Italian Olive Oil
Par-boil potato and garlic together until fully cooked. Remove potato and garlic and reserve.
Prepare steamer. In batches, steam all cauliflower until knife tender. Place immediately into food processor and puree until smooth. Pass through fine mesh sieve (for consistency). Add potato if needed to thicken. Season with salt and pepper to taste. Keep warm over low heat. Preheat oven to 375F.
Toss apples with butter and salt and pepper and roast in oven for 15 minutes. Toss and roast 10 minutes more. Keep warm.
Heat a nonstick sauté pan over high heat. Add 2 tablespoons butter and heat until foamy. Add mushrooms, season with salt and pepper and 1 tablespoon tarragon and cook for 3 minutes, tossing often. Add shallot and cook 1 minute more. Keep warm.
Place hot soup into bowls. Add apples, chanterelles, and remaining tarragon as garnishes and drizzle with Round Pond Extra Virgin Italian Olive Oil.