Cauliflower Onion Bisque

Recipe Courtesy of Estate Chef Tod Kawachi

Ingredients

1 lb Cauliflower, rough chopped

½ lb Onions, julienne

3 C Chicken Stock

½ C Crème Fraîche

3 Tbl Butter

Salt (to taste)

Pepper (to taste)

 

Instructions

  1. Melt butter in a saucepot over low heat, add onions, a pinch of salt, and cook until soft and translucent.
  2. Add the cauliflower and cook for 4 minutes, then add the stock.
  3. Bring to a low simmer, add a pinch of salt and cook until the cauliflower is very soft.
  4. Stir in the crème fraîche and transfer to a blender to puree until smooth
  5. Season to taste.

Enjoy with St. Supéry Dollarhide Estate Vineyard Sémillon

Click here to return to the recipe homepage.

Reviews (0)

There are currently no reviews for this recipe. Why don't you leave one of your own?

You must be logged in to leave a review. Log in here.

Skip to content