recipe | 10.6.2024
Cauliflower & Brown Butter Soup
Serving Size
4-6
Cook Time
00:30
Difficulty
Easy
Measurement
Imperial US
This Cauliflower & Brown Butter Soup is a perfect fall recipe, combining rich, nutty flavors with a velvety texture that’s ideal for cooler weather. The roasted notes from the browned butter and the slight tang from red wine vinegar create a complex profile that pairs beautifully with Priest Ranch wines. Enjoy it with a glass of Priest Ranch Sauvignon Blanc to complement the soup’s creamy texture and subtle earthiness, or serve it with Priest Ranch Cabernet Sauvignon to bring out the roasted, savory flavors in the dish. Whether enjoyed as a cozy weeknight meal or served as a starter for a fall dinner party, this comforting soup is sure to impress. The versatility of this recipe makes it an ideal pairing with both white and red wines, allowing you to explore and discover new wine and food combinations throughout the season.
Ingredients
- 1 lb. Unsalted Butter
- 4 oz. Shallots peeled and thinly sliced
- 1 lb. White Cauliflower, roughly chopped
- 2 fl. Oz. Red Wine Vinegar
- 1 qt. Whole Milk
- 1 qt. Vegetable or Chicken Stock
- Kosher Salt and Black Pepper to taste
- Red Wine Vinegar to taste
Instructions
- Set a 6-quart Dutch oven over medium-low heat. Add butter and cook gently for 4-5 minutes, stirring frequently, until all liquid has cooked off, milk solids have browned, and the mixture begins to smell nutty.
- Remove from heat, add shallots, season generously with salt and pepper, and stir to combine, gently scraping browned butter solids from the bottom of the pan.
- When the vigorous bubbling has subsided, return the pan to low flame, and continue to cook shallots until they are translucent and tender, about 5 minutes.
- Add cauliflower and cook, stirring occasionally, until tender, 3-5 minutes.
- Add red wine vinegar and continue to cook, stirring occasionally, until all the liquid has cooked off, about 30 seconds to 1 minute.
- Add milk and vegetable stock, increase flame to medium, and bring to a simmer.
- Cook, stirring occasionally, until the liquid has reduced by about ¼.
- Transfer soup to a blender and puree until smooth.
- Pass through a fine mesh sieve if desired, then season with salt, pepper, and a splash of vinegar to your liking.
- Serve immediately or chill and store in the refrigerator, covered, for up to one week.
The Cauliflower & Brown Butter Soup is a customer favorite when featured at The Kitchen at Priest Ranch (KPR), and it’s easy to see why! This recipe is surprisingly simple to prepare yet packed with deep, rich flavors that make it feel like a gourmet dish. The nutty aroma of browned butter combined with the creaminess of cauliflower creates an elegant soup that’s as satisfying as it is easy to make. With just a few steps—like gently cooking the butter, shallots, and cauliflower before adding stock and milk—you can have this delicious soup ready to serve in under an hour. It’s a versatile dish that’s perfect for any occasion, whether you’re enjoying a quick lunch or hosting a dinner party. Our guests love pairing it with Priest Ranch wines, and it has become a go-to recommendation by our team. Serve it alongside a glass of Priest Ranch Sauvignon Blanc or our rich Priest Ranch Cabernet Sauvignon to elevate the experience even further. This simple yet luxurious recipe is one you’ll want to make again and again!
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