Cauliflower, Almond and Manchego Soup with Piment d’ Espelette • St. Francis Winery & Vineyards
Try out this delicious appetizer of a Cauliflower, Almond and Manchego Soup with Piment d’ Espelette paired up with a sweet Chardonnay
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Ingredients
- ¼ pound butter
- ½ yellow onion sliced
- 4 ribs of celery, chopped
- 2 heads of cauliflower cut into florets (approx. 8 cups)
- 1/2 cup of white wine
- 1 pint whole milk
- 3 cups of vegetable stock
- 1 bay leaf
- ½ cup of toasted almonds, plus extra for garnish
- 2 cups of grated Manchego, plus extra for garnish
- Salt to taste
- Piment d’ Espelette, pinch for garnish
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