rosemary and white bean soup w/ cauliflower cream

this VERY simple and delicious soup is a staple item in my house. instead of using dairy free cream and the like, i decided to steam and blend fresh cauliflower to add a subtle, sweet earthiness to this soup since the rosemary and olive oil add such a nice flavor punch.

(don't let the simplicity of the soup fool you...its clean, earthy warmth will keep you coming back for more)

this definitely works well on a cool, crisp fall night.

rosemary and white bean soup w/ cauliflower cream

1 head cauliflower – steamed and blended

3 cups navy beans

3 celery ribs – chopped

1 large scallion – minced

2 coves garlic - minced

5 cups water

½ cup white wine

1 tbsp fresh rosemary

1 bay leaf

2 tbsp fresh chives – chopped

olive oil

salt and pepper to taste

in a large pot, add 2 cups water, cauliflower, 1 tsp olive oil, 1 tbsp chives and a little salt and pepper. steam your cauliflower until easy to pierce with a fork. using an immersion blender, blend all of the cauliflower with the water and herbs until thick and creamy.

set aside.

in a medium stockpot heat 1 tbsp olive oil. add your scallions and garlic and cook for 4-5 minutes, or until transparent. add your water, beans, celery, bay leaf and a little salt and pepper. cook until the celery is soft. add your white wine and cook for another 6-8 minutes to reduce. you can now add your cauliflower cream and fresh chives and rosemary and let cook together for 10-15 minutes.

remove the bay leaf. to serve, top each bowl with a chive garnish, white pepper and a drizzle of olive oil. serve with your favorite crusty bread and a glass of riesling.

enjoy!