Get cozy with a bowl of Chef's Cauliflower Bisque and

Caprio Cellars 2021 Estate White Wine.

Ingredients

Cauliflower Bisque
 1 Medium Sweet Onion Small Diced
  cup Minced Garlic
 ½ cup Celery Small Diced
 ¾ tsp Ground Coriander
 ¾ tsp Ground White Pepper
 ¾ tsp Ground Black Pepper
 185 ml Dry White Wine
 1 qt Vegetable Stock
 ½ cup Buttermilk
 1 ½ cups Thyme Reduction
 1 ¼ lbs Cauliflower
 ½ lb Yukon Gold Potatoes
 ½ cup Leeks, Sliced 1/4" thick
 1 oz Cold Butter, Small Diced
 Lemon or Lemon Juice
Thyme Reduction
 1 qt Heavy Whipping Cream
 1 ½ tsp Green Peppercorn
 1 ½ tsp Black Peppercorn
 1 ½ tsp White Peppercorn
 1 ½ tsp Coriander
 1 Bay Leaf
 6 tsp Fresh Thyme

Directions

Thyme Reduction

Lightly toast peppercorns and coriander until fragrant.

Add all the ingredients to cream and simmer on a low burner

Reduce until the cream can easily coat the back of the spoon.

Stir regularly to prevent scorching and boiling over.

Cauliflower Bisque

For best results make sure the stock, thyme reduction, and buttermilk are warm when you begin. The thyme reduction and buttermilk can be heated up together, however heat the vegetable stock separately.

Lightly heat a generous amount of canola oil and extra virgin olive oil in a soup pot over low heat

Once the oil is warm sweat the garlic. After about a minute add the onion and celery.

Turn up the heat to medium and sauté vegetables. Add all dry spices in the sauté process.

Once onions are soft, add white wine. Bring to a boil and cook out for about 1 minute.

Add stock and bring back to a boil. once at a boil add the potatoes, thyme reduction, and buttermilk. Adjust heat to a simmer.

cook potatoes until they are soft, then add the cauliflower and leeks. Simmer until cauliflower is cooked only halfway through. DO NOT overcook the cauliflower.

Puree the soup in a blender. Once all the soup is pureed, add in the diced up cold butter and blend.

Add salt, pepper and lemon juice to taste.

Ingredients

Cauliflower Bisque
 1 Medium Sweet Onion Small Diced
  cup Minced Garlic
 ½ cup Celery Small Diced
 ¾ tsp Ground Coriander
 ¾ tsp Ground White Pepper
 ¾ tsp Ground Black Pepper
 185 ml Dry White Wine
 1 qt Vegetable Stock
 ½ cup Buttermilk
 1 ½ cups Thyme Reduction
 1 ¼ lbs Cauliflower
 ½ lb Yukon Gold Potatoes
 ½ cup Leeks, Sliced 1/4" thick
 1 oz Cold Butter, Small Diced
 Lemon or Lemon Juice
Thyme Reduction
 1 qt Heavy Whipping Cream
 1 ½ tsp Green Peppercorn
 1 ½ tsp Black Peppercorn
 1 ½ tsp White Peppercorn
 1 ½ tsp Coriander
 1 Bay Leaf
 6 tsp Fresh Thyme

Directions

Thyme Reduction
1

Lightly toast peppercorns and coriander until fragrant.

2

Add all the ingredients to cream and simmer on a low burner

3

Reduce until the cream can easily coat the back of the spoon.

4

Stir regularly to prevent scorching and boiling over.

Cauliflower Bisque
5

For best results make sure the stock, thyme reduction, and buttermilk are warm when you begin. The thyme reduction and buttermilk can be heated up together, however heat the vegetable stock separately.

6

Lightly heat a generous amount of canola oil and extra virgin olive oil in a soup pot over low heat

7

Once the oil is warm sweat the garlic. After about a minute add the onion and celery.

8

Turn up the heat to medium and sauté vegetables. Add all dry spices in the sauté process.

9

Once onions are soft, add white wine. Bring to a boil and cook out for about 1 minute.

10

Add stock and bring back to a boil. once at a boil add the potatoes, thyme reduction, and buttermilk. Adjust heat to a simmer.

11

cook potatoes until they are soft, then add the cauliflower and leeks. Simmer until cauliflower is cooked only halfway through. DO NOT overcook the cauliflower.

12

Puree the soup in a blender. Once all the soup is pureed, add in the diced up cold butter and blend.

13

Add salt, pepper and lemon juice to taste.

Cauliflower Bisque