An easy to make blended cauliflower soup with garnish of roasted peppers and feta cheese.
I head cauliflower
2 T olive oil
2 T unsalted butter
1 large shallot, chopped
1 medium leek, light green and white parts only, rinsed
4 T flour
⅓ c white wine
1 T dried tarragon
6 c vegetable broth
1 roasted red pepper
1 roasted yellow pepper
crumbled feta cheese
green onion, opt.
salt and pepper to taste
Roast the peppers first following the method in this recipe.
Remove all the green leaves from the cauliflower and remove the stem by cutting down into the center of the cauliflower to carve a cone shape. Use your thumbs to reach into the cavity and pull the cauliflower apart to break into smaller florets.
In a large pot, position a steamer over an inch of water. Place the cauliflower florets in the steamer and place a lid on the pot. Bring the water to a boil and steam the cauliflower until it is fork tender, about 5-6 minutes. Remove the cauliflower florets and set aside. Discard any remaining water.
In the same large pot, over medium heat, melt the butter with the olive oil. Add the leek and shallot and saute 5 minutes.
Sprinkle the flour over the vegetables, stirring well, and cook for 2 minutes until the mixture just begins to brown.
Stir in the white wine and cook an additional 2 minutes.
Add 1 cup of the vegetable broth slowly, stirring to blend as you pour. Bring to a simmer, lower the heat and cook for 10 minutes, stirring occasionally.
Add the rest of the vegetable broth stirring to mix well, then add the steamed cauliflower florets and the dried tarragon. Bring to a simmer and cover the pot to cook for 15-20 minutes.
Use an immersion blender to puree the ingredients in the pot, or alternatively, carefully pour into a blender in small batches to puree.
To serve, place a tablespoon or two of the chopped roasted peppers and sprinkle with a bit of feta cheese and thin sliced green onions if you wish.
Ladle the cauliflower soup into the bowl around. Finish by seasoning with some good sea salt and freshly cracked pepper and a drizzle of extra virgin olive oil.
Recipe by sass & veracity at http://sassandveracity.com/2013/04/10/cauliflower-veloute/