I first discovered the wonderful addition cashews made to cauliflower soup when I was back East with my mom. I can’t remember where we were, but I do remember this soup made such a statement, we went back a few times while on our trip. This is my attempt at recreating that wonderful meal, a recreation that is pretty darn close in my humble opinion.
Yield: 10 cups
Preparation time: 15 minutes
Cook Time: 25 minutes
2 tablespoons olive oil
1 shallot, minced
1 garlic clove, minced
1/2 cup dry white wine, like sauvignon blanc
1 head cauliflower, cut into florets
1/2 cup unsalted cashews
6 cups low-sodium vegetable stock, more if needed
kosher salt, as desired
1 – 2 tablespoons fresh lemon juice, to taste
1. In a medium size Dutch oven, add oil and allow to heat, approximately 1 minute.
2. Add shallots and cook until translucent and soft, approximately 1 – 2 minutes.
3. Add garlic and cook until just fragrant, approximately 30 seconds.
4. Add wine, and using a wooden spoon, scrape up any bits on the bottom of the pan. Bring to a boil and allow to reduce by half, approximately 3 minutes.
5. Add cauliflower, cashews and stock to cover by 1-inch, approximately 6 cups.
6. Bring to a boil, cover, reduce to medium – low and allow to simmer while occasionally stirring until cauliflower is fork tender, approximately 20 – 25 minutes. Note: Check the pot occasionally to ensure there is enough moisture adding more stock if needed.
7. Working in batches, transfer soup to a heatproof blender, like Vitamix, and puree until smooth. Adjust seasoning to taste with salt and lemon juice if desired.
Kitchen Note: For an even creamier texture, add a splash of cream while blending.