Cauliflower, Almond and Manchego Soup • St. Francis Winery & Vineyards

Ingredients

• Pair with Merlot
• In a pot large enough to hold all ingredients melt butter and add onions and celery
• Cook over medium heat until soft and translucent
• Add cauliflower, bay leaf, wine, milk, and vegetable stock
• Cover and simmer until soft
• Turn off the heat and allow to cool for ten minutes
• Add almonds and manchego
• Blend until smooth
• Pass through a wire soup strainer (optional)
• Season to taste with salt
• Reserve for later or heat and serve
• To serve, place in warm bowls and garnish with almonds, microplaned cheese, and a pinch of smoked paprika across the bowl