Cauliflower Soup & Grilled Goat Cheese Pimento Sandwich

Enjoy as a lunch or dinner soup or as an elegant starter for any meal, it’s hearty, delicious and lightly creamy.

Ingredients

  • For the Soup:  ·   
  • Cauliflower head, cut into florets  ·  1 whole 
  • Heavy Cream  ·  16 ounces 
  • Whole Milk  ·  16 ounces 
  • Butter  ·  4 ounces 
  • Yellow Onion, sliced  ·  1/2 
  • Champagne Vinegar  ·  1 tablespoon 
  • Herbie's Korean Red Pepper Flakes  ·  1 tablespoon 
  •  ·   
  • For the Pimento Grilled Cheese:  ·   
  • Sourdough Baguette, cut directly across 1/4" thick slices  ·  1 
  • Butter, room temperature  ·  4 tablespoons 
  • Cream Cheese  ·  8 ounces 
  • Goat Cheese  ·  8 ounces 
  • Truffle Salt  ·  11/2 teaspoon 
  • Smoked Sweet Paprika  ·  1 tablespoon 
  • Herbie's Korean Red Pepper Flakes  ·  1 tablespoon 
  • Lemon Juice  ·  1 teaspoon 
  • bunch Green Onions, minced  ·  1 

Instructions

For the Soup:

Start by heating the butter in a medium saucepot over medium high heat. Once the butter is melted, add the onions and a pinch of salt. This will begin to sweat the onions, you want to cook them until they loose their crunch; about 10min.

Add the cauliflower florets and continue to cook for 5 min then add both the milk and the cream. Reduce the heat down to medium low and cook everything together for 25min.

Next, remove from the heat and transfer right into a blender while it is still hot (pureeing this soup while hot will help achieve an extra smooth texture). You can also use a hand immersion blender to achieve the same result.

While you are blending this soup, you may need to blend it in batches depending on the size of your blender. Either way, way until the soup is entirely finished to season with salt to taste and add the champagne vinegar.

For the Pimento Grilled Cheese:

Pull the cream cheese out of the fridge and let it come up to room temperature before mixing. In a large bowl combine the room temp cream cheese, goat cheese, lemon juice, green onion, truffle salt, smoked paprika, and Herbie's Korean Red Pepper Flakes. Mix together with a whisk/spatula until well combined.

Build as many mini grilled cheeses as you would like out of the slice sourdough baguette, using the cheese as the filling, try not to over fill each sandwich (makes cooking them a bit harder). Make sure to butter each side of bread with some room temperature butter.

Heat a large sauté pan, cast iron or griddle over medium low heat. The idea here is to go low and slow to create nice caramelization. Once the pan is hot, add the mini grilled cheeses. Since the filling is a spread and not a grated cheese you are only going to brown each side of the sandwiches with out trying to melt the cheese entirely. Just cook on each side for 2 minutes or until they are golden brown.

Serve both the soup and grilled cheeses immediately and enjoy with a glass of Williamson Wines Chardonnay!

Amourette Chardonnay

Amourette Chardonnay

A Montrachet style wine with soft pear nose, wonderful mineral in the center palate and a touch of butterscotch on the finish.

Chantilly Chardonnay

Chantilly Chardonnay

Chantilly, from the second Chardonnay vineyard of the Home Ranch Estate is Bill's focus on the light gold colored old-world Chablis wines.

Truffle Salt

Truffle Salt

Irresistible blend of ground Italian Black Truffles and Adriatic Sea Salt.