This recipe from The Okanagan Table by Rod Butters (Figure 1 Publishing) is typical of the flavourful farm-to-table fare the chef champions at Terrafina at Hester Creek by RauDZ. He recommends serving it with Hester Creek’s crisp, lightly floral Trebbiano or buttery, toasty Chardonnay.
• 2 Tbsp olive oil
• 1/4 cup (1/2 stick) unsalted butter
• 4 cloves garlic, chopped
• 1 cup chopped leeks (about 1 small)
• Generous pinch of saffron
• 3 cups chopped cauliflower (about 1 small head)
• 3 cups vegetable stock
• 1 cup whipping (35%) cream
• 1 cup chopped Parmigiano-Reggiano rinds (or shredded Parmigiano-Reggiano)
• Sea salt and coarsely ground black pepper
• Croutons, to serve (optional)
• Good-quality extra-virgin olive oil, for drizzling
In a medium pot over medium heat, heat the oil and butter until melted. Add the garlic and leeks and cook for 2 to 3 minutes, until tender but without colour. (Reduce heat if it’s too hot.)
Add the saffron and cauliflower and stir, then cover and cook for 4 to 6 minutes until the cauliflower is slightly tender.
Add the stock, whipping cream, and Parmigiano-Reggiano and stir, then cover and cook on a low simmer for 25 to 30 minutes.
Transfer the mixture, in batches, to a blender, and blend until very smooth. Strain through a fine-mesh strainer and season with salt and pepper to taste.
To serve: Ladle the soup into bowls, add croutons, if using, and drizzle with extra-virgin olive oil.
@ Vitis Magazine