Jun 24th - Cauliflower and Serrano Soup

I was winging this recipe to deal with an enormous head of Cauliflower in the fridge.  I did not use milk or cream in this version.  It turned out just as rich without the dairy. 

Cauliflower and Serrano Chili Puree Soup

1 large Cauliflower
2 small Carrots
4 cloves Garlic
1/2 c Red Onion, Chopped
3 Serrano Chilies
1 inch fresh Ginger
4 c Veggie Broth
1 T Olive Oil
1 T fresh Oregano
1 sprig fresh Rosemary
1 t Sea Salt
1/2 t Black Pepper
1 t fresh Chives

Croutons (optional)

In a ver large sauce pan or dutch oven, heat 1 T of Olive Oil.  I did not do mise en place for this.  I took a bit of a nap after work so I threw in the vegetables as I cut them. So I cut them in the order I wanted them cooked.

Since I am pureeing this soup, you needed finely chop anything except the Ginger.  Chop and Add:  Onions, Carrots, Garlic, Ginger, Chilies, Cauliflower (as you go).  Turn the heat up and sautee for about 5 minutes.  Add the herbs toward the end.

Add the Veggie broth.  Add enough to just cover the Cauliflower.  Bring to a boil then reduce to a simmer.  Simmer for 10 minutes. 

Using a hand blender, puree until as smooth as you like.  You can pull the Rosemary out if you like.  I did not because I forgot.

Serve with Croutons and Chives. MMMMM  If you need extra richness, top with a drizzle of Olive Oil.

We opened a Catena Chardonnay 2007.  Light on the french oak, decent acidity.