Prepare the onion by halving it and cutting into small dice. To minimize eye irritation, rinse with cold water first or refrigerate before cutting.
2
Peel potatoes and cut them into small cubes using rolling cuts or halving method twice, ensuring even cooking.
3
Mince 2-3 garlic cloves and keep the Chinese chives whole for now.
4
Soak and wash whole cauliflower, then separate into small florets. Trim the stem, remove outer skin, and dice the tender heart finely.
5
Heat olive oil in a pot and briefly sauté the Chinese chives to release their aroma.
6
Add minced garlic and cook until fragrant, then add onion dice and sauté until translucent and slightly golden.
7
Season with salt, pepper, and mixed herbs. Add a piece of butter for richness.
8
Once butter melts, add potato cubes and stir-fry until vegetables are well combined and the pan is relatively dry.
9
Deglaze the pan with white wine to enhance flavor and scrape up any browned bits. Potatoes should be partially cooked, not fully soft.
10
Pour in the heated broth, stir well, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.
11
Turn off heat and let the soup cool slightly. Transfer to a blender, puree until smooth, then return to the pot.
12
Blanch cauliflower in salted water for 2-3 minutes until desired tenderness. Immediately plunge into ice water to stop cooking and preserve the bright green color.
13
Reheat the soup over medium-low heat. Adjust consistency by adding more broth if needed. Add cauliflower hearts and stir gently without overcooking.
14
Roughly chop remaining cauliflower and add to the pot. Turn off heat. Garnish with mixed herbs and serve.
PrimedTableBETA
