A rich and creamy winter soup.
Do you love a bowl of soup on a cold winter day? Then, cauliflower soup needs to be on your list! Cauliflower soup is a popular and delicious comfort food that can be enjoyed at any time of the day. Not only that, but it is also loaded with health benefits.
Used for 2,000 years
Cauliflower is believed to have originated in the Mediterranean region over 2,000 years ago. The first recorded cauliflower cultivation was in Cyprus in the 6th century. Later on, it was introduced to many other parts of the world, including Asia and Europe. Today, it is widely cultivated and is an essential part of various cuisines around the globe. Cauliflower soup, in particular, is a favorite in many countries and is often served as an appetizer or main course.
Rich in nutrients
One of the primary health benefits of cauliflower soup is that it is rich in nutrients. Cauliflower is loaded with fiber, vitamins, and minerals, including vitamin C, vitamin K, folate, and potassium, among others. These nutrients are essential for various bodily functions and can help improve overall health.
Another significant benefit of cauliflower soup is that it is low in calories. However, we offset this advantage by using cream in our soup. You can omit the cream and egg yolks and make it a low-calorie food.
Cauliflower contains certain compounds that have anti-inflammatory properties. This means that consuming cauliflower soup regularly can help reduce inflammation, which can lead to various health issues, such as arthritis.
Wine and cream do not make this a healthy soup. However, the benefits of cauliflower will remain.
Do I need wine?
The wine can be omitted. But, I strongly recommend using it. I add the wine before the boiling process so the alcohol will evaporate completely.
Cauliflower Soup with White Wine
Ingredients
1 large Cauliflower
1 large Onion
1/2 stick of Butter (or 4 tbsp of Ghee)
1 additional tbsp of butter (or Ghee)
1 tbsp Lemon Juice (or more)
2 Egg Yolks (room temperature!)
1/2 cup Heavy Cream (room temperature!)
1 carton (32 oz or 4 cups) Chicken Stock (preferably low sodium)
1 cup Dry White Wine (note 1)
Salt and Pepper to taste
1 pinch of Nutmeg (note 2)
Garnish
2 tbsp chopped Italian Parsley
1/2 tsp Truffle Oil per serving
Optional: 1 slice of Smoked Salmon, cut into 1/4" strips
1/4 cup grated Parmesan Cheese
The Process
Clean the cauliflower, wash it, and separate it into pieces. Remove any green leaves and discard. Reserve some smaller (1/2") florets (approx. 1 cup) for garnishing.
Chop the onion into small pieces.
Add butter or Ghee to a pot and melt over medium-high temperature. Add onions and cook until they are translucent approx. 5 minutes. Make sure the butter and onions do not turn brown. Reduce temperature, if necessary.
Add cauliflower pieces to the pot and let them "sweat" while stirring for approx. 3-4 minutes.
Add chicken stock, white wine, and lemon juice to the pot and bring it to a boil over a medium-high temperature.
Cover the pot, reduce the temperature to medium-low and let it simmer for 20 minutes.
While the soup is cooking, melt a tablespoon of butter or Ghee in a pan. Add the smaller cauliflower florets and fry until golden brown. Set aside for garnishing.
Once the vegetables in the soup are cooked, puree them with a boat motor (immersion blender) or use a blender and return to the pot.
Mix egg yolks and heavy cream in a small bowl and mix into the soup. Make sure the soup is not boiling anymore from this point on.
Add nutmeg, salt, and pepper to taste. Be easy on the salt if you did not use low-sodium chicken stock.
Serve the soup on a soup plate instead of a bowl. It will make the smoked salmon (if used) visible, which would sink to the bottom of a soup cup. Set a couple of fried cauliflower florets into the soup. Drizzle a little truffle oil into it and add some parsley and grated parmesan. Don't overdo the garnishing. It should only complement the soup.
Notes:
While any dry white wine will work, I prefer dry Riesling. Do not be cheap on the wine. According to one of my most influential food-idols, Chef Paul Bocuse, good wine is critical for a dish. “Never, ever cook with cheap wine!”
Be very careful with nutmeg. It is a strong spice which can overpower the entire flavor. I always use nutmeg nuts and grade them versus nutmeg powder. Here, for an amount of soup as we have, I go with the nutmeg nut carefully three times over the grader. That is usually enough. If you measure powder, use a pinch (0.312ml). The rule is: You should not be able to tell that there is nutmeg in the soup. It will only add a nutty component. As soon as you can taste the nutmeg clearly, it was too much.
Wine Pairing
Marsanne-Roussanne from the Rhône Valley such as
Delas Freres Hermitage Domaine des Tourettes-Marquise de la Tourette Blanc
or
Pouilly Fuisse from Burgundy, France such as
Jadot Pouilly Fuisse
Why:
As the name reveals, Marsanne-Roussanne is a marriage of two grape varieties from the Rhône Valley. Marsanne makes a structured, full-bodied wine with a waxy, mineral texture. But, it lacks some aromatic character. Roussanne is light, but it provides this aromatic intensity. Together, they make a medium to full-bodied wine, which we want to enjoy with the rich cauliflower soup. Its honeysuckle, lemon, and mineral properties complement the soup perfectly. However, Marsanne-Roussanne can be pretty pricey. A good pick costs $80 up to $350.
A reasonable alternative is Pouilly Fuisse. The Maison Loius Jadot offers a Pouilly Fuisse with aromas of fresh red apples, honey and white flowers with elegant and rich flavors of toasted nuts and citrus which also pair with our soup very well. This selection would cost below $25.
Music Pairing
Ralph Vaughan Williams - The Lark Ascending
Why:
Vaughan Williams subtitled this music piece “A Romance” a term he used for contemplative slow music. The calmness in the music transforms you to a countryside cottage where you sit at the kitchen table while it is cold outside. The richness and warmth of the cauliflower soup provide comfort. The high pitch string instruments complement the slight sour taste from lemons.
Thanks i love soup