Chop one cup red onion and three cups cauliflower. Remove three cups pea shoots from steams and one cup sorrel leaves from stems. In a large metal soup pot, heat two tablespoons green onion infused olive oil. Stir in red onion, cauliflower and one teaspoon sea salt. Cover metal soup pot and cook for five minutes. Stir in four cups of water, cover pot and bring to a boil. Once at a boil, reduce heat to low and cook covered for five minutes. Remove soup pot from heat, stir in pea shoots and sorrel; cover and let rest for three minutes. With a hand blender, blend soup directly in pot. Stir in one cup fromange blanc, one quarter teaspoon sea salt and one quarter teaspoon ground pepper. Blend with hand blender until smooth. Taste, adjust seasonings as needed.  Optional: stir in one quarter to one half teaspoon smoked paprika for a little kick. Serve soup with one teaspoon fromange blanc and one pea shoot sprig as pictured.