Cauliflower Soup with Mint Pistou
Author: Jessica Idleman
Recipe type: Soups
- For the soup
- 1 head cauliflower
- 1 garlic clove
- 1 shallot
- 1 tablespoon olive oil
- 1 tablespoon of Dijon mustard ?
- 1 tablespoon yogurt ?
- 1 cup organic chicken broth
- Fresh Lemon juice
- For the pistou
- ¾ cup loosely packed fresh mint leaves
- ½ cup loosely packed fresh flat-leaf parsley sprigs
- 1 large scallion, chopped (1/2 cup)
- ¼ cup extra-virgin olive oil
- 1-2 tablespoons lemon or lime juice ( sub 1 tablespoon for anchovy sauce or paste)
- ¼ teaspoon salt
- Preheat oven to 425°F.
- Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
- In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.
- Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated.
- Swirl 1 tablespoon pistou into each bowl of soup.