Cauliflower Soup with White Wine

A rich and creamy winter soup.

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Do you love a bowl of soup on a cold winter day? Then, cauliflower soup needs to be on your list! Cauliflower soup is a popular and delicious comfort food that can be enjoyed at any time of the day. Not only that, but it is also loaded with health benefits.

Used for 2,000 years

Cauliflower is believed to have originated in the Mediterranean region over 2,000 years ago. The first recorded cauliflower cultivation was in Cyprus in the 6th century. Later on, it was introduced to many other parts of the world, including Asia and Europe. Today, it is widely cultivated and is an essential part of various cuisines around the globe. Cauliflower soup, in particular, is a favorite in many countries and is often served as an appetizer or main course.

Rich in nutrients

One of the primary health benefits of cauliflower soup is that it is rich in nutrients. Cauliflower is loaded with fiber, vitamins, and minerals, including vitamin C, vitamin K, folate, and potassium, among others. These nutrients are essential for various bodily functions and can help improve overall health.

Another significant benefit of cauliflower soup is that it is low in calories. However, we offset this advantage by using cream in our soup. You can omit the cream and egg yolks and make it a low-calorie food.

Cauliflower contains certain compounds that have anti-inflammatory properties. This means that consuming cauliflower soup regularly can help reduce inflammation, which can lead to various health issues, such as arthritis.

Wine and cream do not make this a healthy soup. However, the benefits of cauliflower will remain.

Do I need wine?

The wine can be omitted. But, I strongly recommend using it. I add the wine before the boiling process so the alcohol will evaporate completely.

Cauliflower Soup with White Wine

Ingredients

• 1 large Cauliflower

• 1 large Onion

• 1/2 stick of Butter (or 4 tbsp of Ghee)

• 1 additional tbsp of butter (or Ghee)

• 1 tbsp Lemon Juice (or more)

• 2 Egg Yolks (room temperature!)

• 1/2 cup Heavy Cream (room temperature!)

• 1 carton (32 oz or 4 cups) Chicken Stock (preferably low sodium)

• 1 cup Dry White Wine (note 1)

• Salt and Pepper to taste

• 1 pinch of Nutmeg (note 2)

Garnish

• 2 tbsp chopped Italian Parsley

• 1/2 tsp Truffle Oil per serving

• Optional: 1 slice of Smoked Salmon, cut into 1/4" strips

• 1/4 cup grated Parmesan Cheese

The Process

1. Clean the cauliflower, wash it, and separate it into pieces. Remove any green leaves and discard. Reserve some smaller (1/2") florets (approx. 1 cup) for garnishing.

2. Chop the onion into small pieces.

3. Add butter or Ghee to a pot and melt over medium-high temperature. Add onions and cook until they are translucent approx. 5 minutes. Make sure the butter and onions do not turn brown. Reduce temperature, if necessary.

4. Add cauliflower pieces to the pot and let them "sweat" while stirring for approx. 3-4 minutes.

5. Add chicken stock, white wine, and lemon juice to the pot and bring it to a boil over a medium-high temperature.

6. Cover the pot, reduce the temperature to medium-low and let it simmer for 20 minutes.

7. While the soup is cooking, melt a tablespoon of butter or Ghee in a pan. Add the smaller cauliflower florets and fry until golden brown. Set aside for garnishing.

8. Once the vegetables in the soup are cooked, puree them with a boat motor (immersion blender) or use a blender and return to the pot.

9. Mix egg yolks and heavy cream in a small bowl and mix into the soup. Make sure the soup is not boiling anymore from this point on.

10. Add nutmeg, salt, and pepper to taste. Be easy on the salt if you did not use low-sodium chicken stock.

11. Serve the soup on a soup plate instead of a bowl. It will make the smoked salmon (if used) visible, which would sink to the bottom of a soup cup. Set a couple of fried cauliflower florets into the soup. Drizzle a little truffle oil into it and add some parsley and grated parmesan. Don't overdo the garnishing. It should only complement the soup.

Notes:

1. While any dry white wine will work, I prefer dry Riesling. Do not be cheap on the wine. According to one of my most influential food-idols, Chef Paul Bocuse, good wine is critical for a dish. “Never, ever cook with cheap wine!”

2. Be very careful with nutmeg. It is a strong spice which can overpower the entire flavor. I always use nutmeg nuts and grade them versus nutmeg powder. Here, for an amount of soup as we have, I go with the nutmeg nut carefully three times over the grader. That is usually enough. If you measure powder, use a pinch (0.312ml). The rule is: You should not be able to tell that there is nutmeg in the soup. It will only add a nutty component. As soon as you can taste the nutmeg clearly, it was too much.

Wine Pairing

Marsanne-Roussanne from the Rhône Valley such as

Delas Freres Hermitage Domaine des Tourettes-Marquise de la Tourette Blanc

or

Pouilly Fuisse from Burgundy, France such as

Jadot Pouilly Fuisse

Why:

As the name reveals, Marsanne-Roussanne is a marriage of two grape varieties from the Rhône Valley. Marsanne makes a structured, full-bodied wine with a waxy, mineral texture. But, it lacks some aromatic character. Roussanne is light, but it provides this aromatic intensity. Together, they make a medium to full-bodied wine, which we want to enjoy with the rich cauliflower soup. Its honeysuckle, lemon, and mineral properties complement the soup perfectly. However, Marsanne-Roussanne can be pretty pricey. A good pick costs $80 up to $350.

A reasonable alternative is Pouilly Fuisse. The Maison Loius Jadot offers a Pouilly Fuisse with aromas of fresh red apples, honey and white flowers with elegant and rich flavors of toasted nuts and citrus which also pair with our soup very well. This selection would cost below $25.

Music Pairing

Ralph Vaughan Williams - The Lark Ascending

Why:

Vaughan Williams subtitled this music piece “A Romance” a term he used for contemplative slow music. The calmness in the music transforms you to a countryside cottage where you sit at the kitchen table while it is cold outside. The richness and warmth of the cauliflower soup provide comfort. The high pitch string instruments complement the slight sour taste from lemons.

Listen to the music

Pennsylvania Dutch Red Beet Pickled Eggs

A century-old recipe for pickled eggs - and it never gets old!

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Pickling is a food preservation method that dates back to ancient times. This technique involves immersing food in a solution of vinegar, salt, and spices to extend its shelf life and enhance its flavor. Pennsylvania is known for its pickled eggs, which have become an essential part of its culture for generations.

Vinegar to preserve eggs

The origin of pickled eggs in Pennsylvania remains unclear, but according to food historians, the practice goes back to the late 19th century when farmers used vinegar to preserve their surplus eggs. During the Great Depression, pickled eggs became a cheap and nutritious snack packed with protein. Gradually, this humble dish made its way into bars and taverns, where it is now a staple appetizer.

Very easy to make

Pennsylvania pickled eggs are easy to make and only require a few ingredients. The process involves hard-boiling eggs, peeling them, and immersing them in a brine solution that usually includes cider vinegar, sugar, salt, and a variety of spices like garlic and dill. The eggs are left to marinate for several days, allowing the flavors to penetrate the egg white and yolk. The longer the eggs sit, the more flavorful and tangier they become.

Adding beets for a pink hue

Pickled eggs' popularity has grown beyond Pennsylvania's borders, and many regions have developed their variations to suit their local taste preferences. For example, widely popular variations include adding beets to the brine, which gives the eggs a vivid pink hue and a slightly sweet taste. Another popular variation is pickled quail eggs, which are just as flavorful but smaller in size, making them ideal for appetizers.

Pennsylvania Dutch Red Beet Pickled Eggs

Watch the video!

Ingredients

• 3 medium or 4 small Red Beets (3/4 - 1 lb.)

• 4 Eggs

• 1 medium Shallot

• 3 tbsp Sugar

• 1 tbsp Kosher Salt

• 2 tsp Black Peppercorns

• 6-7 sprigs Fresh Dill

• 4 cloves Garlic, peeled and smashed

• 1 cup Apple Cider Vinegar (unfiltered)

• Water as needed

The Process

1. Cut the ends off the red beets and wash them thoroughly.

2. Add the whole red beets to a pot and fill it with water until the red beets are slightly covered.

3. Bring water to a boil and cook the red beets uncovered over medium-low heat for approx. 40 - 45 minutes. Cooking time depends on the size of the beets. Insert a pairing knife to determine if the red beets are very tender.

4. While the red beets are boiling, boil the eggs. Use a needle to pinch a small hole into the eggs. Add the eggs to boiling water and cook uncovered for 10 minutes.

5. While the eggs are boiling, prepare a bowl with ice water.

6. When the eggs are done, remove them from the pot and lay them in the ice water. Keep the eggs in the water until they are completely cold.

7. When the red beets are done, remove them from the pot. Keep the water in the pot for later use!

8. Peel the red beets and cut them in a shape you would like to eat them (e.g., slices for smaller beets, half slices for larger beets.)

9. Add vinegar, 1 cup of the beet water, sugar, salt, peppercorns, and garlic to a pot.

10. Boil this pickling liquid over medium-high heat until the sugar is dissolved, approx. for 5 minutes.

11. Take the pot off the heat and let the liquid cool down for approx. 15 minutes.

12. While the pickling liquid is cooling down, peel and slice the shallots into small rings.

13. Add all dry ingredients to a 1 liter Weck jar or similar 1-quart jar. Start with two eggs, then add half of the red beets, some dill, and half of the shallots. Add two remaining eggs, beets, dill, and shallots until all ingredients are in the jar.

14. Pour the lukewarm liquid into the jar.

15. Leave the uncovered jar on the counter until it has completely cooled down, approximately 2 hours.

16. Close the lid and store the jar in the refrigerator for at least one day, better two days.

17. Serve the eggs, sliced, over lettuce as a salad or just as it is as a snack. I enjoy my pickled eggs with some cottage cheese on the side.

Wine Pairing

White:

Gerd Anselmann, Pfälzer Riesling Kabinett

Why:

Off-dry, crisp, and zesty, with minerality, this Riesling will balance the sweet/sour flavor of pickled eggs perfectly. The Pfalz is one of the best wine regions in Germany. There is a connection to the Pennsylvania Dutch who find people from the Pfalz in Germany in their ancestry.

Music Pairing

Benny Goodman - Egghead

Why:

You do not have to be an intellectual to create the dish, but the song Egghead offers some high pitch, clear tones from the clarinet, played by Benny Goodman, and from the saxophone, mastered by the unforgettable Wardell Gray. These tones go well with a sour, lively taste.

Ⓥ Vegan Asparagus Soup with Lemon

A quick and easy fresh soup for Spring and Summer

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I am not a vegan! Meats, poultry, and fish attract me as a cook and, particularly, as an eater. I really did not think much about vegan food before our good friend Laura, a vegan, came to visit. I wanted to prepare hors d'oeuvres for everybody, but my typical spread of cheeses, salamis, and shrimp would not be desirable for a vegan. So, Laura's visit inspired me to start evaluating plant-based foods. And I learned a lot!

As a carnivore, it may seem counterintuitive to imagine enjoying a vegan meal every now and then. After all, you likely associate meat and other animal products with the satisfying taste and feel of a good, hearty meal. However, research has shown time and time again that incorporating vegan foods into your diet can provide many health benefits that are hard to ignore.

Health benefits

First and foremost, the health benefits of a vegan diet are well documented. Studies have shown that consuming plant-based foods reduces the risk of heart disease, stroke, and other chronic conditions. This is because of the high fiber content of many vegan foods, which can help regulate blood sugar levels and lower cholesterol.

Additionally, vegan foods tend to be lower in saturated fat, significantly contributing to heart disease and other health problems. Another critical benefit is their high nutrient density. Many vegan foods are packed with essential vitamins and minerals for optimal health. Incorporating more vegan foods into your diet will give your body the nutrients it needs to function at its best.

Does vegan food taste good?

One of the biggest misconceptions about vegan food is that it doesn't taste good. However, this couldn't be further from the truth. With the rise of veganism in recent years, countless delicious and satisfying vegan recipes are available to suit various tastes and preferences. Plus, by experimenting with new recipes and ingredients, you may discover new favorite foods you would never have tried otherwise.

In conclusion, even as a carnivore, there are many reasons why incorporating more vegan foods into your diet is a smart choice for your health. From reduced risk of chronic disease to improved nutrient intake, the benefits of veganism are hard to ignore. So why not give it a try and see how you feel? You may be surprised at how delicious and satisfying vegan food can be.

The asparagus soup in the following recipe is originally not vegan. It usually contains chicken broth, butter, and cream, sometimes bacon. By changing it to an all-vegan soup, I took a risk which paid off big time. An incredible taste of fresh vegetables, fruits, delicate herbs, and spices helps you not missing a good piece of meat.

Vegan Asparagus Soup with Lemon

Ingredients

• 2 - 2 1/2 lb Green Asparagus

• 6 cups Vegetable Broth

• 1 large Onion or 2 medium Onions

• 2 tbsp Olive Oil

• 2 Organic Lemons (if lemons are not organic, you need to thoroughly wash and scrub them because we need the zest as well)

• 6 sprigs Thyme

• Salt and Pepper to taste

Garnish

• 2 tsp Lemon Zest (from lemons above)

• 2 tsp fresh, finely chopped Dill

• Truffle Oil (optional)

The Process

1. Wash the asparagus.

2. Cut the hard, dry ends off. Don’t throw the ends away! (note 1)

3. Add the hard asparagus ends and the thyme sprigs to a pot. (note 2)

4. Pour the broth into the pot and bring to a boil over medium-high heat.

5. Once the broth is boiling, cover the pot, reduce to low heat, and simmer for 20 minutes.

6. In the meantime, cut the asparagus tips off and set aside.

7. Cut the remaining asparagus into two-inch pieces.

8. Chop the onion(s).

9. Zest both lemons. It should produce approx. 2 tsp of lemon zest. Avoid zesting the pith (white part) as it adds bitterness.

10. Juice the lemons.

11. After 20 minutes of simmering the broth, check the asparagus ends. They should be soft.

12. Prepare in a bowl some ice water.

13. Pour broth through a colander into a bowl to remove asparagus ends and thyme. Set broth aside; dispose of asparagus ends and thyme.

14. Add asparagus tips to the bowl while the broth is still hot and blanche them for 3-4 minutes.

15. With a slotted spoon, take asparagus tips from the bowl and add to the ice water. Remove them once cooled down and set aside.

16. Heat olive oil in the pot over medium-high heat.

17. Add onions and cook until translucent.

18. Add asparagus pieces (not the tips) to pot and cook for approx. 1-2 minutes. They should “sweat” but not turn brown.

19. Pour broth into the pot and bring to a boil.

20. Reduce heat to low and let simmer for 25 minutes. Check the temperature. Sometimes, a low setting is not enough to simmer the broth. Adjust as needed.

21. When the asparagus is done, turn the heat off.

22. Purée the soup with a “boat motor” (immersion blender). Take your time! There should be no asparagus strains left. I prefer using a blender. It works faster and purées the soup finer. You must work in batches since a typical blender cannot accommodate the entire soup.

23. Return soup to the pot (if using a blender).

24. Add pepper to taste, no salt yet (note 3).

25. Add lemon juice to taste. Depending on the size, I use the juice of up to 1 1/2 lemons. Just work in steps and taste in between. The soup should have a good “zing” to it.

26. Now add the salt to taste.

27. Serve in a soup bowl.

28. In the center of the bowl, pile some of the asparagus tips. The asparagus tips will not swim on top because we do not use cream. Sprinkle some dill on one half of the bowl and lemon zest on the other.

29. Drizzle very little truffle oil in the bowl. Be careful with it! Truffle oil tastes very intense, and you need just a few drops.

Notes:

1. Where do you cut off the ends of asparagus? Well, let the asparagus tell you. Instead of cutting the end, you should break it off. Hold the spear on the end and with the other hand approx. 3-4 inches higher. Bend the asparagus, and it will snap at the perfect spot. I usually take three or four similar size spears at once.

2. If you had the opportunity to read some of my other recipes, you know: I do not like to waste any food. Asparagus’s hard ends will not completely purée in the blender. You will have some chewy pieces in the soup. On the other hand, they are still full of flavor. Therefore, we boil them in the broth to infuse the vegetable broth with the asparagus taste and then dispose of them.

3. We will use a lot of lemon in this soup. The acidity of lemon can elevate the salt flavor too much. It is better to add the acidity first and then add salt later carefully.

Wine Pairing

Domaine de l'Abbaye Clos Beylesse Côtes de Provence Rosé

or

Roche Bellemont Blanc from the Provence, France

Why:

An asparagus soup is typically served with a crisp wine such as Sauvignon Blanc. Our soup, however, already has a high acidity. Therefore we look for something more neutral.

A Côtes de Provence Rosé offers floral aromas. Tasting notes of the Clos Beylesse include red fruit, crushed stone, and cream. It also has hints of apricot and some minerals. Perfect for our soup.

If you are not a fan of Rosé wine, you don’t have to travel too far. Roche Bellemont Blanc is one of the only 5% white wines produced in the Provence. Some hints of lemon zest, peach, white blossom, and sea breeze will complement our vegan dish nicely.

Music Pairing

Antonio Vivaldi - Le Quattro Stagioni, La Primavera (Four Seasons, Spring)

Why:

Although asparagus is found year-round in grocery stores, it has its peak season in Spring from late February until June. Vivaldi celebrates Spring in his four seasons with light and happy music. The string instruments reflect a crisp brightness that blends in with the crispiness of our asparagus soup.