Creamy Cauliflower Soup

2 tablespoons olive oil
2 shallots, minced
1/4 cup diced celery
6 cups vegetable broth or chicken stock
1 head cauliflower, roughly chopped
2 bay leaves
2 sprigs thyme
Sea salt
Pepper
1/4 cup half-and-half, optional
Infused oil for garnish

In a large stockpot, heat the olive oil over medium-high heat. Once the oil is hot, add in the shallots and celery and cook until tender, about 5 minutes. Pour in the stock and add the cauliflower, bay leaves, and thyme. Bring to a boil, and then reduce the heat and simmer for 15 minutes or until cauliflower is tender.

Move the pan from the heat, and remove the bay leaves and the thyme sprigs. Using an immersion blender, blend until smooth. Season with salt and pepper. Stir in the half-and-half if desired, and serve warm. Drizzle a bit of oil over the bowls before serving as a garnish.


Makes 6-8 servings.