Low-fat Cauliflower Soup with Chive Oil

Yield

Ingredients

• 2 heads cauliflower, washed, cut down to florettes
• 4 cups vegetable stock
• 1 cup white wine
• 1 bunch of fresh chives, mince a small amount for garnish, the rest for oil
• 4 oz canola oil
• 1 tbsp fresh garlic, ground
• 1/4 tsp nutmeg, ground
• 1 tsp salt

Directions

• In a sauce pan heat oil to smoking hot.
• In a blender, place the chives and the hot oil and puree.
• Strain and reserve to add as garnish.

• In a sauce pan heat 1 tbsp of oil to smoking hot and saute garlic. When browned, add nutmeg and toast lightly.
• Deglaze with white wine.
• Add cauliflower florettes and vegetable stock and bring to a boil, then reduce to a simmer until cauliflower is very tender.
• Remove the cauliflower from the liquid and place into a blender.
• Place enough liquid over the cauliflower to almost cover it in the blender.
• Puree until smooth.
• Pour into bowl and drizzle with chive oil.