Cauliflower Onion Bisque | St. Supéry Estate Vineyards & Winery

Cauliflower Onion Bisque

Recipe Courtesy of Estate Chef Tod Kawachi

Ingredients

1 lb Cauliflower, rough chopped

½ lb Onions, julienne

3 C Chicken Stock

½ C Crème Fraîche

3 Tbl Butter

Salt (to taste)

Pepper (to taste)

Instructions

Melt butter in a saucepot over low heat, add onions, a pinch of salt, and cook until soft and translucent.
Add the cauliflower and cook for 4 minutes, then add the stock.
Bring to a low simmer, add a pinch of salt and cook until the cauliflower is very soft.
Stir in the crème fraîche and transfer to a blender to puree until smooth
Season to taste.

Enjoy with St. Supéry Dollarhide Estate Vineyard Sémillon

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