B.C. Wine Culture

Rod Butters’ Cauliflower and Saffron Wedding Soup, from The Okanagan Table (Figure 1 Publishing).

This recipe from The Okanagan Table by Rod Butters (Figure 1 Publishing) is typical of the flavourful farm-to-table fare the chef champions at Terrafina at Hester Creek by RauDZ. He recommends serving it with Hester Creek’s crisp, lightly floral Trebbiano or buttery, toasty Chardonnay.

Serves 4

• 2 Tbsp olive oil
• 1/4 cup (1/2 stick) unsalted butter
• 4 cloves garlic, chopped
• 1 cup chopped leeks (about 1 small)
• Generous pinch of saffron
• 3 cups chopped cauliflower (about 1 small head)
• 3 cups vegetable stock
• 1 cup whipping (35%) cream
• 1 cup chopped Parmigiano-Reggiano rinds (or shredded Parmigiano-Reggiano)
• Sea salt and coarsely ground black pepper
• Croutons, to serve (optional)
• Good-quality extra-virgin olive oil, for drizzling

In a medium pot over medium heat, heat the oil and butter until melted. Add the garlic and leeks and cook for 2 to 3 minutes, until tender but without colour. (Reduce heat if it’s too hot.)

Add the saffron and cauliflower and stir, then cover and cook for 4 to 6 minutes until the cauliflower is slightly tender.

Add the stock, whipping cream, and Parmigiano-Reggiano and stir, then cover and cook on a low simmer for 25 to 30 minutes.

Transfer the mixture, in batches, to a blender, and blend until very smooth. Strain through a fine-mesh strainer and season with salt and pepper to taste.

To serve: Ladle the soup into bowls, add croutons, if using, and drizzle with extra-virgin olive oil.

Vitis is is an indispensable seasonal guide for vintners, sommeliers and weekend imbibers alike that is dedicated to British Columbia’s rapidly evolving wine culture.

Vitis is is an indispensable seasonal guide for vintners, sommeliers and weekend imbibers alike that is dedicated to British Columbia’s rapidly evolving wine culture.

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