Serves 6; Recipe by Courtney McDonald
-2 heads cauliflower
-2 asian pears, any variety
-2 Tbsp. extra-virgin olive oil
-1 yellow or white onion, diced
-4 cloves garlic, minced
-1/2 tsp. lemon or meyer lemon juice
-1/4 cup heavy cream
-salt and pepper, to taste
Remove any leafy green parts from the cauliflower and cut into 1” chinks, stems and all. Peel and core the pears, then dice into 1/2” chunks. Set both aside.
In a medium soup pot, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until sweet and translucent (about 10 minutes). Add the cauliflower and pear and add enough cold water to barely cover. Season generously with salt and pepper and bring to a boil. Reduce heat to a simmer and cook until cauliflower is completely soft, about 30 minutes.
Remove pot from heat. Using a slotted spoon, transfer the cooked vegetables to a blender and puree with just enough cooking liquid to make pureeing easy. Be sure to get all of the onions and garlic. Discard any unused cooking liquid or save for another purpose.
Transfer pureed soup back to the original cooking pot and stir in the vinegar. Heat to desired temperature, finish the soup with the heavy cream and adjust salt and pepper seasoning to taste. Serve with crusty bread or buttered croutons.