When I started foraging for dinner ingredients this afternoon, I found a few autumn vegetables for this soup. Cooler weather always has me craving snuggly socks, a toasty blanket and a soup that just warms me up. The great thing about cauliflower, beside the lovely potato like taste and all the vitamins, is that the soup get a creamy thick consistence without using cream, or any other kind of thickener. By also adding lemon to the soup you get this fresh taste. Top with toasted hazelnuts and you get that warm nutty crunch that makes this a hearty winters’ soup. Purée in a blender for the smoothest, creamiest results. Make the soup up to a day ahead, and store in the refrigerator. Reheat over medium-low heat, stirring frequently.
Recipe courtesy of Chef Peter Berley, author of The Flexitarian Table
Sea salt
Freshly squeezed juice of 1 lemon
1-2 head of cauliflower (3 pounds in total), separated into florets
4 tablespoons extra-virgin olive oil
6 medium or 3 large leeks — tough green parts discarded, the remainder thinly sliced and thoroughly rinsed
1-2 quarts vegetable stock, preferably homemade
1/2 cup peeled hazelnuts, coarsely chopped
Freshly ground black pepper
Freshly grated nutmeg
Finely chopped fresh parsley
1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the lemon juice. Add the cauliflower and cook, uncovered, for 15 minutes. Drain the cauliflower and set aside.
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