Cauliflower Soup
Pickled Grapes, Toasted Almonds, Chives, Good Olive Oil
Serves 4
Ingredients:
- 2 heads cauliflower, roughly chopped, including the core but not the leaves if any
- 1 medium yellow onion, diced small
- ½ lb unsalted butter
- 3 quarts water
- Kosher salt and fresh cracked pepper to taste
- 16 red seedless grapes, cut in half
- 1 cup champagne vinegar
- 2 tbl granulated sugar
- 2 tbl water
- 2 teas kosher salt
- 4 chives minced
- ¼ cup toasted sliced almonds
- good olive oil, whatever you like, just make sure its good
- Slowly sweat the onions in the butter being careful not to get any color. Add a pinch of salt to help break down the onions and when they are soft and after about 30 minutes of cooking, add the cauliflower. After cooking these together on low heat, again without any color, for another 30 minutes add the 3 quarts of water. Bring up to a boil and then turn down to low and let simmer together for an hour or two, the longer the better. Meanwhile, put the champagne vinegar, salt, sugar and 2 tbl of water together in a small pan and simmer until sugar is completely dissolved. Pour over grapes and let sit at room temperature until cooled down
- Puree soup in batches in a blender until there is a creamy and smooth consistency. After pureeing the first batch check consistency. If it is too thin puree next batch with less of the cooking water, if too thick use more cooking water. Readjust seasoning if necessary.
- Ladle into four warm bowls and garnish with toasted almonds, chives, pickled grapes and drizzle with olive oil.
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