1. Prepare Veggies

   Prepare ingredients.

   • 2 heads , chopped Fresh White Cauliflower
   • 1 , diced Yellow Onion
   • 15 , peeled Garlic Cloves
2. Prepare Sherry Gastrique

   Place all ingredients to a saucepan. Simmer and reduce over medium-low heat for 15 minutes. Let cool for 20 minutes.

   • 1/4 cup Honey
   • 1/2 cup Sherry Vinegar
   • 1 tsp Black Pepper
   • 1 tsp Kosher Salt
3. Simmer Soup

   In a medium to large pot, roast the garlic in oil over medium-low heat for 10 minutes or until browned and caramelized. Add onions and sauté for 2 minutes. Add cauliflower and stock. Simmer for 15 minutes or until the cauliflower is fork tender.

   • 2 Tbsp Extra Virgin Olive Oil
   • 8 cups Vegetable Stock
4. Purée

   Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

   • 1 pinch Kosher Salt
5. Serve

   Prepare chives. Ladle soup into bowls and serve with topping. Garnish with chives, freshly cracked black pepper and olive oil, if desired.

   • 4 sprigs , chopped Fresh Chives
   • 1 pinch Black Pepper

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w/ Apple Chutney

	Amount per serving	Daily value percentage
Calories	400 kcal
Low Fat	13 g	17%
Total Saturated Fat	3 g	14%
Unsaturated Fat	10 g
Low Cholesterol	15 mg	5%
Sodium	1370 mg	60%
Total Carbohydrate	55 g	20%
Fiber Total Dietary	7 g	24%
Sugars Total	32 g
Protein	19 g	37%
Excellent Source: Vitamin C	146 mg	160%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	112 mg	8%
Iron Fe	3 mg	15%
Potassium K	1480 mg	30%
Vitamin E	1.4 mg	10%
B-Vitamins
Thiamin	0.3 mg	30%
Riboflavin	0.6 mg	45%
Niacin	9 mg	60%
Pantothenic Acid	2 mg	40%
Vitamin B-6	1 mg	60%
Folate (B9)	196 µg	50%

By Innit Culinary Team