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
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.