Silken Cauliflower Velouté: A French Laundry Homage

Instructions

1. 1

   Heat butter and olive oil in a large pot or Dutch oven over medium heat. Add chopped shallots and cook until softened and translucent, about 3-5 minutes, without browning. Add minced garlic and cook for another minute until fragrant.

2. 2

   Add the cauliflower florets to the pot. Sauté for 5-7 minutes, stirring occasionally, until they start to soften slightly.

3. 3

   Pour in the vegetable or chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the cauliflower is very tender.

4. 4

   Carefully transfer the cooked cauliflower and broth mixture to a blender (working in batches if necessary) or use an immersion blender directly in the pot. Blend until absolutely silky smooth.

5. 5

   For the signature velvety texture: Pass the blended soup through a fine-mesh sieve into a clean pot, pressing down on any solids with a spatula to extract all liquid. Discard any remaining solids.

6. 6

   Return the strained velouté to medium-low heat. Stir in the heavy cream. Season with salt and white pepper to taste. Heat through gently, but do not boil.

7. 7

   Ladle the hot velouté into warm bowls. Garnish with finely chopped chives, a drizzle of high-quality olive oil or a few drops of truffle oil, if desired. Serve immediately.