2-3 Tbsp. olive oil.
1 onion, chopped fine.
1 cup of celery, chopped fine.
1 med-large head of Cauliflower, trimmed and cut into average sized florets.
1 cup of white wine. ( I find a riesling works well)
2 cloves of garlic, minced.
2 Bay Leafs.
4 cups of chicken stock.
3/4 cup of half and half cream
2 lightly beaten egg yolks.
1 tsp. Worcestershire sauce.
1/4 tsp. cayenne pepper.
1 cup of grated smoked Gruyère.
1 cup of grated old cheddar.
Juice of 1 lemon.
S & P to taste.
Heat the oil , add the onion and the celery and cook until translucent (3-4 min).
Add the Cauliflower, wine, garlic, bay leaves, and season with salt and pepper. Stirring once, cover and cook for 5 minutes.
Add the stock and bring to a boil over medium heat. Once boiling, reduce heat and simmer for 30 min. or until cauliflower is tender.
Remove from heat, remove bay leaves, and puree the soup smooth.
In a bowl, lightly whisk the egg yolks and cream together. Stir in the Worcestershire sauce and cayenne.
Pour about 1 cup of the pureed soup into the yolk mixture while whisking briskly.When well combined stir the yolk mixture back into the soup.
Stirring often ,slowly incorporating the grated cheese a bit at a time making sure melted before adding more.
Season with salt and pepper and finish with the lemon juice.
My favorite is carmelized onions ( I also stir left overs into soup for the next day)
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