Photo by Kenny Rodger
Jimmy will be one very busy chef. He shared some of his recipes and I had to agree with him when I tasted his garden-fresh cauliflower soup. This was one of the best soups I have devoured in ages.
- Add the oil and onion to a thick-bottomed saucepan over a gentle heat. Cover with a lid and sweat gently for about 20 minutes, stirring occasionally. Do not allow to brown. Cauliflower soup with salsa verde When the onions are soft, add the cauliflower and a cup of water and stir.
- Cover with the lid and simmer for 15 minutes. Add enough water to not quite cover the cauliflower, cover with the lid and simmer until very tender – about 20 minutes. Blend to a purée in small batches until smooth and creamy.
- Season with sea salt and a pinch of white pepper to taste. Reheat gently and serve drizzled with the following salsa verde. Serves 4-6. Wine match: Oak barrel-fermented Sauvignon Blanc.