French cream of cauliflower soup

This soup is perfect. I lived in France for a year. I have visited France. I have eaten A LOT of French food. Their reputation for making delicious creamy things is well-deserved. I would serve this to a French person. Make it. You will be glad you did.

French cream of cauliflower soup

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 head of cauliflower, coarsely chopped
  • 3 small to medium red-skinned potatoes, peeled and chopped
  • 1/2 cup Pinot Grigio
  • 4 cups veg stock
  • 1/3 cup raw sunflower seeds
  • 1/4 tsp ground white pepper
  • 1/4 tsp freshly grated nutmeg
  • Salt to taste

Heat a Dutch oven over medium heat, add the oil, and then add the onions. Saute the onions until they’re golden, and then add the cauliflower and potatoes. Stir the cauliflower and potatoes into the onion mixture until they’re fairly coated in the onions. Add the Pinot Grigio and veg stock, cover, and turn the heat to medium-high to bring to a boil. Uncover, turn the heat to medium-low, and let simmer for about 20 minutes, until the cauliflower and potatoes are tender. Remove from heat, and put the whole pot of vegetables into the blender with the sunflower seeds. Blend until completely pureed, and place back in the soup pot. Stir in the pepper and nutmeg, and taste. Salt to taste.

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