It’s easy to feel a bit sorry for soup—rarely a main course, nearly always a humble palate cleanser. Lulu’s fix? “Decorate it! Make it into a piece of art.” Her trick is to use colorful garnishes. Take this delicious caulif lower soup, which she adorned with roasted vegetables and bright chive and carrot oils, then topped with a grilled taleggio, mortadella, and fig sandwich. “It looks so good, you just want to dive into it,” she says. “Add a dry rosé from Robert Sinskey Vineyards, and it’s absolutely fantastic!”
CAULIFLOWER SOUP
Serves 6–8
2 T extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 head cauliflower, leaves and core removed, chopped
1 quart chicken stock
½ cup heavy cream (optional)
½ cup grated Parmesan
1 T…
