Cauliflower & Parmesan Soup with Cured-Olive Crostini


For the soup:
1 head cauliflower, chunked
2 shallots, chopped
1½ cups heavy whipping cream
1½ cups chicken broth
¾ cup Parmesan cheese
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon kosher salt
½ tablespoon black pepper
extra virgin olive oil, for drizzling over the soup

For the crostini:
6 French-bread rounds
extra virgin olive oil
6 piquillo peppers (roasted Spanish red peppers)

For the garnish:
¼ cup cured olives, chopped
1 tablespoon micro basil
3 teaspoons extra virgin olive oil
1 teaspoon lemon juice

Suggested Wine Pairing: Elements by Artesa Chardonnay


Makes 6 Servings

To prepare the soup:

Place the cauliflower, shallots, cream and broth in a small pot and bring to a boil.

Slow to a simmer and cook until the cauliflower is tender.

Transfer to a blender and puree until smooth. While the soup is blending, add the Parmesan, processing until smooth.

To finish, add the lemon juice, honey, salt and pepper. Serve hot.

To prepare the crostini:

Brush the French-bread rounds with olive oil, and toast in the oven at 350 degrees for 8 to 10 minutes. Place 1 piquillo pepper on each round. Garnish the toasted rounds with chopped olives, micro basil, olive oil and a little lemon juice.

Place the hot soup in a bowl and float a crostini on top. Drizzle extra virgin olive oil over the soup.