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Cauliflower, Almond, and Manchego Soup with Piment d’Espelette
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Cauliflower, Almond, and Manchego Soup with Piment d’Espelette

Recipe Date: August 27, 2019
Yield: 8 Servings
Prep: PT30M 30 minutes | Cook: 30 minutes
Total Time: PT60M 1 hour
Difficulty: Easy
Measurements: Imperial (US)

This silky soup with its cheesy richness needs a white wine with body and texture to match. Our Eola-Amity Hills Chardonnay is ideal. It has enough varietal lushness to complement the soup and enough zesty acidity to make it a welcome pour at the start of a meal.


  • 4 ounces unsalted butter
  • 1/2 yellow onion, thinly sliced
  • 4 celery ribs, chopped
  • 2 heads cauliflower, cut into florets (about 8 cups)
  • 1/2 cup white wine
  • 2 cups whole milk
  • 3 cups vegetable stock
  • 1 bay leaf
  • 1/2 cup toasted silvered almonds, plus extra for garnish
  • 2 cups grated Manchego cheese, plus shavings for garnish
  • Salt
  • Piment d’Espellete for garnish


In a large pot, melt the butter over medium heat. Add the onion and celery, and cook, stirring occasionally, until soft and translucent, about 5 minutes.

Add the cauliflower, wine, milk, stock, and bay leaf. Cover and simmer until the cauliflower is soft, about 15 – 20 minutes.

Turn off heat and allow the soup to cool for 10 minutes. Add the 1/2 cup almonds and 2 cups Manchego to the mixture, and blend in a blender, or use an immersion blender, until smooth.

If desired, pass the soup through a wire soup strainer into a bowl, then return the soup to the pot. Season with salt.

Ladle the soup into warmed bowls. Garnish each serving with almonds, Manchego shavings, and a pinch of piment d’Espellete.

-Chef Peter Janiak