Cauliflower, Almond, and Manchego Soup with Piment d’Espelette
This silky soup with its cheesy richness needs a white wine with body and texture to match. Our Eola-Amity Hills Chardonnay is ideal. It has enough varietal lushness to complement the soup and enough zesty acidity to make it a welcome pour at the start of a meal.
Ingredients
- 4 ounces unsalted butter
- 1/2 yellow onion, thinly sliced
- 4 celery ribs, chopped
- 2 heads cauliflower, cut into florets (about 8 cups)
- 1/2 cup white wine
- 2 cups whole milk
- 3 cups vegetable stock
- 1 bay leaf
- 1/2 cup toasted silvered almonds, plus extra for garnish
- 2 cups grated Manchego cheese, plus shavings for garnish
- Salt
- Piment d’Espellete for garnish
Preparation
In a large pot, melt the butter over medium heat. Add the onion and celery, and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Add the cauliflower, wine, milk, stock, and bay leaf. Cover and simmer until the cauliflower is soft, about 15 – 20 minutes.
Turn off heat and allow the soup to cool for 10 minutes. Add the 1/2 cup almonds and 2 cups Manchego to the mixture, and blend in a blender, or use an immersion blender, until smooth.
If desired, pass the soup through a wire soup strainer into a bowl, then return the soup to the pot. Season with salt.
Ladle the soup into warmed bowls. Garnish each serving with almonds, Manchego shavings, and a pinch of piment d’Espellete.
-Chef Peter Janiak