This soup is so creamy and satisfying but relatively healthy compared to other creamy soups. It’s perfect with a small drizzle of herb infused olive oil just before serving. Make sure to use premium butter when cooking so that you can get a lot of flavor in a smaller portion. I really like Kerrygold Irish Butter.

Ingredients

• 1 1/2 Tbsp of good butter
• 1/2 yellow onion, diced
• 1 bulb of garlic, roasted
• 1 head of cauliflower, cut into flouretts
• 1/4 cup of rice wine aka sake
• salt and pepper to taste
• 4 cups of chicken broth
• 3 Tbsp cream or 1/2 cup of milk or milk substitute

Steps

1. cut about 1/3 off the top of a whole garlic bulb
2. drizzle with a little olive oil and bake loosely wrapped in foil for approximately 35 minutes at 400* F. place cut side facing up.
3. melt the butter in a sauce pan and add the diced, yellow onion and saute until slightly golden
4. add the roasted garlic and mash them in the pan with a wooden spoon (you should be able to pop the garlic cloves right out of their skin)
5. add the sake and the chicken broth
6. add salt and pepper to taste and bring to a simmer
7. add the cauliflower flouretts and cook for 20-25 minutes
8. cool the soup slightly and blend until smooth in a blender (you can use an immersion blender but the texture might not always come out as smooth)
9. add the cream or milk/milk substitute and warm to a simmer just before serving.

adding a drizzle of herb infused oil and/or croutons is a nice touch