Chef Johan Denizot's Organic Cauliflower Soup

We've been getting a lot of recipes sent to us lately.  This latest one comes from Executive Chef, Johan Denizot who just moved from from Miro at Bacara Resort & Spa to Santa Barbara’s enchanting, Belmond El Encanto.  Typically we share recipes that are healthy, family friendly and EASY.  This one is a bit more labor intensive, but it seems worth the effort as I love the ingredients and I love cauliflower soup.  However, I'll admit, I tried making it at home and I didn't do it justice.  Originally I thought it would be good for the kids, but you can definitely taste the vermouth.  We're going to try again and if we don't succeed,  I'm packing up the car and heading to the resort!  If you try making this at home, leave a comment and let me know how it goes. 

Organic Cauliflower Soup

4 servings

Ingredients

1 whole white cauliflower, chopped

1 medium onion, diced

4 garlic cloves, diced

1 cup dry white Vermouth

6 cups vegetable stock

1/2 cup butter

2 lemons

2 bosc pears, ripe

4 TBS grapeseed oil

1/2 cup creme fraiche

1 bay leaf

5 shitake mushrooms

Directions:

To prepare shitake crisps: slice mushrooms on a mandolin for very thin slices.  Fry in hot oil until crisp & dry on a paper towel.

To prepare soup: Dice onion & garlic.  chop cauliflower.  peel, core & cut pears, set both aside.  Heat grapeseed oil & sautee onions & garlic for 15 min until soft.   Then sautee for another 5 min.  Add the dry vermouth and reduce down to 1/3 of the amount.  Add the bay leaf, pears and vegetable stock.  Bring to a boil and cook until tender. 

Remove from heat & pour into a blender.  Add the cremem fraiche with butter and blend until smooth. Cover the blender lid with a towel (the mixture inside will be very hot and the blender lid will be hot. Use the towel to protect yourself). Pass the mixture through a chinoise to remove lumps.  (I used the bag i strain almond milk from.) Add the juice of 2 lemons with salt and pepper to taste.  Garnish with a small heirloom cauliflower and the shitake crisps. 

 

 


 

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