Soups and Sides

Cauliflower and Herb Soup

Cauliflower and Herb Soup

  • 1/4 cup (50 mL) extra virgin olive oil
  • 4 chicken thighs, skinned
  • 1 sweet white onion, chopped
  • 2 garlic cloves, minced
  • 1 cup (250 mL) semillon
  • 2 cups (500 mL) chicken stock
  • 2 bay leaves
  • 1 large cauliflower head, chopped into florets
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) freshly ground black pepper
  • 1/2 tsp (2 mL) dried rosemary
  • 1 tsp (5 mL) dried thyme
  • 2 Tbsp (15 mL) heavy cream (38%)
  • 4 slices prosciutto

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Makes 6 servings

Like the gawky, awkward kid in gym class, cauliflower is always picked last from the crudités platter. But before you pass judgement, you should know that this soup brings out cauliflower’s best quality — a delicate, earthy flavor. Semillon, also known for its terrestrial undertones, makes this soup smooth and sophisticated. Show some compassion and save cauliflower from its cheese-sauce drowning.

  1. Heat 3 Tbsp (45 mL) of oil in a medium stockpot over medium-high heat. Add chicken thighs and sauté, stirring occasionally for 10 minutes or until chicken is browned. Remove chicken and set aside. Add onion and garlic and sauté until softened, about 3 to 4 minutes.
  2. Deglaze pan by adding wine and 1 cup (250 mL) water. Add chicken stock and bay leaves and bring to a rolling boil. Add chicken thighs and reduce heat to medium-low. Simmer, partially covered, for 30 minutes. Remove chicken.
  3. Add cauliflower, salt, pepper, rosemary and thyme to soup and simmer for an additional 25 minutes. Remove bay leaves and discard. Remove soup from heat and purée with hand-held blender, or in batches in traditional blender. Return to heat, add cream and thin with water, if necessary. Simmer gently until ready to serve.
  4. Heat remaining oil in a small skillet over medium heat. Tear prosciutto into small pieces and sauté until crisp.
  5. Fill bowls with soup and garnish with prosciutto.