- 1-2 heads cauliflower depending on the size leaves trimmed
- 8 tablespoons butter, cut into 8 pieces maybe more
- 3-4 potatoes peeled and quartered, I like Yukon gold
- 2-3 shallots, roughly chopped *can use 1 medium onion or 1 leek sliced and rinsed
- ½ cup white wine *optional
- Coarse kosher salt (more than you think)
- Lemon infused olive oil *Cooks note: I use this to roast my florets you can use extra virgin olive oil
- 4 1/2–5 cups water more or less depending on size of cauliflower and potatoes
- Garnish Options: fresh parsley, thyme, basil, green onion, white and light green parts, chives, Frank’s Red Hot
- Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove and cut up into large florets. Cut heaping 1 cup of 1/2-inch florets from head of cauliflower, set aside. Quarter potatoes make sure potatoes are a little smaller they take longer than the cauliflower.
- Melt 3 tablespoons butter in large saucepan over medium-low heat. Add the shallot and salt. If using wine, cover shallots and let simmer (you can use water). Cook until softened but not browned, about 7 minutes.
- Add chunks of potato and water to the saucepan with shallots. Increase heat to medium-high and bring to low boil. Reduce heat to medium-low and simmer for 10 minutes until potatoes are almost tender. Add cauliflower and possibly more water and salt, simmer until tender about 10-15 minutes. *Cooks Tip taste the water, here is where you can start to achieve the flavor you want.
- Meanwhile, line a small baking sheet with foil and add the reserved florets tossed in lemon olive oil and salt, roast florets on bottom shelf in a 400 oven for 15 -20 minutes until golden brown. You will need to flip and watch them carefully.
- Process cauliflower and potatoes in batches in blender using some of the cooking water until smooth and desired thickness. Be careful not to use too much water, it’s easier to thin out than to thicken. Returning pureed soup to pot, bring to brief simmer over medium heat, and adjust consistency with remaining water as needed (soup should have thick, velvety texture). Season with salt to taste and maybe more butter. Serve, garnishing individual bowls with roasted florets, fresh herbs. *This soup is delicious cold it tastes just like Vichyssoise……