Cauliflower Soup
Executive Chef/Partner Michael Ferraro
Delicatessen, NYC
1 head cauliflower
1 large onion
3 garlic cloves
1/2 medium leek
2 sprigs fresh thyme
1 bay leaf
1 quart vegetable stock
3/4 cup heavy cream
2 tablespoons olive oil
1 teaspoon butter
2 celery stalks, chopped
In a medium soup pot on high heat, add butter, onions, garlic, leeks, bay leaf, and thyme; cook for 3–4 minutes.
Then add cauliflower, vegetable stock, olive oil, and celery stalks allowing for it to simmer for 35 minutes.
Remove thyme and bay leaf, then purée remaining ingredients in a blender.
Add in heavy cream then season with salt and pepper.
Finish by adding a dollop of chive purée (recipe below).
Chive Purée
2 tablespoons olive oil
2 sprigs parsley
1/2 cup minced chives
Puree all ingredients to a thick consistency
