Ingredients
- 1 ½ tablespoons extra virgin olive oil
- 8 ounces cremini mushrooms, trimmed and cut into 1/2-inch pieces
- Sea salt
- 1 clove garlic, peeled, crushed and chopped
- 1 ¼ pounds cauliflower, trimmed and cut into florets
- ¼ cup cream, more if desired
- Freshly ground black pepper
- Walnut oil
6 servings
Preparation
- Place a large casserole over medium-high heat. Heat olive oil until it shimmers, and add mushrooms. Season with salt to taste, and saute until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Add cauliflower and 5 cups water. Bring to a boil and simmer until cauliflower is tender, 5 to 7 minutes. Working in batches, use a blender or food processor to puree soup until very smooth. Return soup to pan, and place over medium heat. Stir in cream, adjust salt and season with pepper to taste.
- To serve, stir soup, or carefully use an immersion blender to blend and froth top of soup. Ladle into warmed bowls and drizzle about 1 1/2 teaspoons walnut oil into each. Serve hot.
Dining and Cooking