Cauliflower And Yukon Gold Soup

• 1 tablespoon olive oil
• 1/4 cup finely chopped shallots
• 1 head (6 cups) cauliflower, cored and broken into florets
• 1 pound (2 cups) cubed peeled Yukon gold potatoes
• 1 tablespoon butter
• 3 1/4 cups organic chicken broth (such as Swanson Certified Organic)
• 1 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 2 tablespoons extra-virgin olive oil

1. In a large stockpot, heat the olive oil over medium heat, and add the shallots. Cook, stirring frequently, until shallots are soft and translucent, about 5 minutes.
2. Add cauliflower and potatoes to stockpot. Cover with cold water. Turn heat to high, and bring to boil. Reduce heat and cook at a simmer, uncovered, until the cauliflower and potatoes are tender, 15 minutes.
3. Remove pot from heat and drain, reserving a few cups of the hot cooking liquid. Add butter, broth, salt, and pepper. Working in batches, puree soup in a blender until smooth. Add additional liquid as needed to reach desired consistency (fairly thin is recommended). To serve, ladle into warm bowls and drizzle each por-tion with a teaspoon of extra-virgin olive oil, or more to taste.

olive oil, shallots, head, gold potatoes, butter, chicken broth, kosher salt, white pepper, extravirgin olive oil

Taken from www.myrecipes.com/recipe/cauliflower-yukon-gold-soup (may not work)