Cauliflower Bisque

I once ate a subtle, yet intensely herbal cauli-flower bisque that was ultra-white and creamy beyond belief. It was as if all the most beautiful white things in life—the first snow, ruffly white sheets, hydrangeas, sand dollars, and the buildings of Santorini—all got together and manifested as a gorgeous soup. I tried for years to replicate it, but my results were never white—always light brown or orange. Then, I figured it out: Don’t brown the shallots or cauliflower. Use water instead of