Cauliflower Soup
Williamsburg Inn

tracy2017 Season

yield: 6 quarts


  • 3  heads of cauliflower, leaves removed, rough chop
  • 5 oz peeled shallot
  • 3 oz lemon grass, chopped
  • ½ lb butter
  • 1 gal water
  • 1 qt heavy cream
  • ½ ea lemon, juiced
  • 3 T kosher salt


In a sauce pot, sweat the shallots and the lemon grass.  Add the cauliflower and sweat about 15 minutes.  Add one gallon of water and reduce by 1 qt.  Add 1 qt of cream and simmer about 20 minutes.  Puree in the vitamix and run through a chinois.  Season with the lemon juice and salt.

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