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– two heads of cauliflower, cut into florets – 4 medium sized potatoes - totaling about 3 cups of chopped potatoes – Fleur de sel - 2 tsp – 8 cups of chicken stock (or vegetable stock if you prefer to make a vegetarian recipe) – ¼ cup of almonds cut into slivers – ½ tsp of Espelette pepper (see below) – ¾ cup of heavy cream – 2 tbsps of olive oil
Take the florets from one head of cauliflower and spread them out on a baking tray. Sprinkle with 1 tsp of salt and the espelette pepper as well as with a generous pour of olive oil.
Meanwhile, drizzle 1 tbsp of olive oil in a soup pot. Add the potatoes, the remaining head of cauliflower and 1 tsp of fleur de sel. Add the chicken (or vegetable) stock until the ingredients are just covered.
Blend. I like to use an immersion blender but you can use a blender as well. Blend well until the soup is completely smooth. Add the cream and blend again for a few more seconds until fully integrated. Set the soup aside.
In a mixing bowl, lightly toss the roasted cauliflower florets with the roasted almonds and chopped parsley. Add a little more salt if needed. Voilà, you have your delicious cauliflower garnish!
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