4 cup Vegetable or Chicken Broth
1 tablespoon Lemon Pepper
2 tablespoons White Wine
2 tablespoons Olive Oil
½ cup Onion, minced
1 clove Garlic, minced finely
1 tablespoon Italian Herbs
2 tablespoons Flour
2 to 5 drops Tabasco or other hot sauce
Salt & White Pepper, (to taste)
¾ to 1 cup Heavy Cream
In a heavy sauce pan, cook the cauliflower in the broth & lemon pepper until tender, about 30-45 minutes
Purée the cauliflower in a separate container
Add the broth to the puréed cauliflower and set aside
In the same sauce pan, sauté the onions in the oil with a pinch of salt and the Italian Herbs, until tender
Add the garlic and continue sautéing until soft, about 1 to 2 minutes
Add the wine, just to warm & de-glaze the pan
Whisk in the flour, cook for 2 minutes
Slowing whisk in the broth/cauliflower mixture
Simmer until the soup thickens slightly, season to taste
Whisk in the heavy cream
Put the soup thru a food processor and serve
Yields about 6 cups