Cauliflower, Almond, and Manchego Soup with Piment d’Espelette | Archery Summit

Ingredients

• 4 ounces unsalted butter
• 1/2 yellow onion, thinly sliced
• 4 celery ribs, chopped
• 2 heads cauliflower, cut into florets (about 8 cups)
• 1/2 cup white wine
• 2 cups whole milk
• 3 cups vegetable stock
• 1 bay leaf
• 1/2 cup toasted silvered almonds, plus extra for garnish
• 2 cups grated Manchego cheese, plus shavings for garnish
• Salt
• Piment d’Espellete for garnish