Cream of Cauliflower Soup with Duck Confit and Chives

This soup is both delicious and incredibly beautiful (can a soup be beautiful?!). Its smooth, creamy, white colour reminds me of a empty canvas. The cauliflower taste is also very subtle which is perfect to season with all sorts of delicious garnishes. You can top this soup with leftover pieces of lobster or crab, roasted mushrooms, various fresh herbs or my favourite: delicious pieces of shredded duck confit sprinkled with chopped fresh chives. 


Cream of Cauliflower Soup with Duck Confit and Chives
Yields 4 servings

Ingredients
1 tablespoon butter
1 onion, chopped 

2 garlic cloves, chopped
1 cup white wine
4 cups chicken broth
6 cups cauliflower cut into small florets (approximately 1 small cauliflower)
Salt and pepper
1 duck leg, confit, skin removed and shredded (stored bought or homemade)
Fresh chives

Directions
In a large pot, melt the butter over medium-high heat.
Add the onion and garlic and cook for a few minutes until fragrant and slightly caramelized.
Incorporate the broth, white wine, and cauliflower. 

Season with salt and pepper.
Bring to a boil and simmer over medium heat for 15 to 30 minutes. When you pierce the vegetables with a fork, they must be very soft.
Using a hand blender or by pouring the soup into a blender, purée until the soup is smooth.
Adjust seasoning if needed.

Warm up the duck leg so the meat is warm.  Discard the skin and shred the flesh using a fork.

To serve, place a small scoop of cooked duck confit on top of the soup and sprinkle the chopped chive on top. 

Bon Appétit!

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