Cauliflower and Asiago Soup

Instructions

Cauliflower and Asiago Soup:

1. Sauté leek in olive oil in a Dutch oven or stockpot over medium-high heat for 2-3 minutes or until crisp-tender. Reduce heat to medium. Stir in cauliflower florets and bay leaf; cook and stir for 6-8 minutes until cauliflower is crisp-tender. Add wine, stirring to loosen any browned bits from bottom of pan. Bring to a boil; cook and stir until liquid is reduced to 1/2 cup.
2. Reduce heat to medium-low. Stir in chicken stock. Bring to a boil; cook for 5-8 minutes until cauliflower is tender, stirring occasionally.
3. Reduce heat to low. Gradually whisk in cream. Return to a gentle boil over medium heat, whisking constantly; heat through. Remove from the heat. Season with salt and pepper to taste. Cool slightly. Remove and discard bay leaf.
4. Process soup, in batches, in a blender or with an immersion blender until smooth. Return to the pan. Warm over low heat. Gradually whisk in asiago until melted. Remove from the heat.

Homemade Pesto:

1. Place the parsley, basil and salt into food processor; cover and pulse until coarsely chopped. While processing, slowly drizzle in olive oil until blended. Garnish servings with pesto and red pepper flakes if desired.