1 head cauliflower cut into florets or 1 lb frozen cauliflower florets
Italian Herbs Extra Virgin Olive Oil
1/2 cup diced onion
1/4 cup diced celery
3 cloves garlic, minced
2 tsp all-purpose flour
1 Tbl Smoked Porcini Shallot Mustard Blend
1 tsp salt
4 cups chicken stock
Heavy cream
Salt and white pepper to taste
Creme Fraiche for serving
Urfa Biber Chile Flakes for serving

Rich, creamy and delightfully delicious. We love this decadent soup for its simplicity and sumptuousness. Smoked Porcini Shallot Mustard blend brings a lovely layer of umami to the cauliflower. A sprinkling of Urfa Biber Chile Flakes adds some sweetness and warmth as the finishing touch. This is a beautiful soup – great as a starter or the meal itself.


1.Heat a stock pot over medium heat. Drizzle Italian Herbs Extra Virgin Olive Oil to coat the bottom.
2.Add in the onions and celery. Cover and cook until they are soft and translucent. Remove the cover and add in the garlic. Add in the flour and stir to create a paste. Saute for 1 minute.
3.Add in the Cauliflower and Smoked Porcini Shallot & Mustard Blend. Add stock and bring to a boil, reduce to a simmer and cover. Cook until the cauliflower can be easily pierced with a knife - about 15 minutes.
4.Uncover and puree with an immersion blender or in a traditional blender, working in batches - be sure to vent the blender lid to avoid splatter. Return pureed soup to the pot.
5.Add in heavy cream and bring to a simmer. Cook for 5 minutes. Taste and adjust with salt and white pepper.
6.Serve the soup with a drizzle of creme fraiche and a sprinkling of Urfa Biber chile flakes.

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