this VERY simple and delicious soup is a staple item in my house. instead of using dairy free cream and the like, i decided to steam and blend fresh cauliflower to add a subtle, sweet earthiness to this soup since the rosemary and olive oil add such a nice flavor punch.
(don't let the simplicity of the soup fool you...its clean, earthy warmth will keep you coming back for more)
this definitely works well on a cool, crisp fall night.
1 head cauliflower – steamed and blended
3 cups navy beans
3 celery ribs – chopped
1 large scallion – minced
2 coves garlic - minced
5 cups water
½ cup white wine
1 tbsp fresh rosemary
1 bay leaf
2 tbsp fresh chives – chopped
salt and pepper to taste
a large pot, add 2 cups water, cauliflower, 1 tsp olive oil, 1 tbsp chives and a
little salt and pepper. steam your
cauliflower until easy to pierce with a fork. using an immersion blender, blend all of the cauliflower
with the water and herbs until thick and creamy.
a medium stockpot heat 1 tbsp olive oil.
add your scallions and garlic and cook for 4-5 minutes, or until
transparent. add your water,
beans, celery, bay leaf and a little salt and pepper. cook until the celery is soft. add your
white wine and cook for another 6-8 minutes to reduce.
can now add your cauliflower cream and fresh chives and rosemary and let cook
together for 10-15 minutes.
the bay leaf.
top each bowl with a chive garnish, white pepper and a drizzle of olive oil.
with your favorite crusty bread and a glass of riesling.