It is Spring! The weather is warmer, the flowers are blooming and the farmer’s markets & gardens are filled with spring vegetables. Here is a wonderful recipe from the 86 Recipes San Francisco Editon that includes one of our favorite spring vegetables, the cauliflower.

Recipe courtesy of Executive Chef Roland Passot of La Folie

Chilled Cauliflower Soup

4 Servings

30: Mins

INGREDIENTS

1/2 stick unsalted butter
5-7 shallots
1 head cauliflower, in
small pieces
2 tsp salt
1/2 tsp white pepper
1 cup chicken stock
(preferred) or vegetable
stock
1-1/2 cups cream

CAULIFLOWER SOUP

1. In medium pot, melt butter and
cook shallots on low, not letting
them brown.
2. When shallots are translucent,
add the cauliflower, salt, and
pepper.
3. Heat through and then add the
chicken stock.
4. When the cauliflower becomes
soft, add the cream and bring
to a boil.
5. Remove the soup from the
heat.
6. Blend, strain, and immediately
cool the soup in an ice bath.
Serve chilled.