Ingredients
2tbspunsalted butter
1medium yellow onion,diced
3medium carrots,diced into ½-inch pieces
3large celery stalks,diced into ½-inch pieces
2garlic cloves,minced
2tspkosher salt
2tbspall-purpose flour
½cupwhite wine,such as Sauvignon Blanc
1tspdry thyme
3cupschicken broth,reduced sodium
12ozcauliflower wedge,(¼ of a large head), stem attached
3small red potatoes,peeled, diced into ½-inch pieces
1cupcorn kernels,frozen
2cupswhole milk
freshly ground black pepper
8ozsalmon,hot-smoked, skinless
chives,chopped for garnish
Preparation
In a large Dutch oven or heavy pot, melt the butter over medium heat.
Add the onion, carrots, celery, garlic, and ½ teaspoon of salt, and sauté until the vegetables start to soften for about 5 minutes.
Sprinkle flour evenly over the vegetables and cook, stirring often, for 1 minute. Add the wine and deglaze the pot, scraping brown bits off the bottom.
Add the thyme, broth, cauliflower, and potatoes, bring the pot to a boil, then reduce the heat to a simmer, cover, and cook for 20 minutes.
Remove the lid from the pot and transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer the puree back to the pot.
Add the milk, corn, and smoked salmon and heat through for about 5 minutes.
Season with remaining salt and freshly ground pepper to taste.
Ladle 2 cups of soup into each bowl and top with chives. Enjoy!
