IMG_1480Adapted from Island Vittles.

Serves 6


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.



crispy hashbrowns

green onion

chili oil

crispy prosciutto

grated cheese

My favorite is carmelized onions ( I also stir left overs into soup for the next day)