WEEK 28 WILDCARD WINNER
Roasted Cauliflower Soup with Chimichurri
and Poblano Crème Fraîche
Photography by Sarah Shatz
BY CHEZSUZANNE | SERVES 6 AS A FIRST COURSE OR 4 AS A LUNCH ENTRÉE
A&M: ChezSuzanne’s technique of roasting cauliflower before simmering it gives this soup a caramel undertone, and the touch of cream and Parmesan lends just the right amount of richness to the velvety cauliflower and leek puree. The chimichurri sauce and poblano crème fraîche require a bit of extra time (and blender cleanup), but it’s worth the effort; this is a perfect weekend project for when you have an hour or two to lose yourself in a recipe. We recommend using a small head of cauliflower for the right texture.
ROASTED CAULIFLOWER SOUP
1 cauliflower head, quartered and sliced thinly, including the core
3 tablespoons unsalted butter
1 tablespoon olive oil
½ medium yellow onion, diced
1 leek, white and light green parts only, diced
½ teaspoon chopped garlic
2 celery ribs, diced
1 teaspoon salt
1 cup chicken broth
1 tablespoon freshly grated Parmesan
2 tablespoons heavy cream
CHIMICHURRI SAUCE
1 serrano chile, seeded and coarsely chopped
2 garlic cloves, peeled and coarsely chopped or smashed
2 cups lightly packed cilantro leaves
2 tablespoons mint leaves
5 to 6 tablespoons olive oil
½ tablespoon fresh lemon juice
½ teaspoon kosher salt
POBLANO CRÈME FRAÎCHE
1 poblano or pasilla pepper, roasted, peeled, and seeded
2 garlic cloves, peeled
1/8 teaspoon kosher salt
1 tablespoon olive oil
2 tablespoons heavy cream
2 tablespoons crème fraîche
Sugar, to taste
- Heat the oven to 350°F. Place the slices of cauliflower on a dry cookie sheet and roast until tender, 15 to 20 minutes.
- In a large, heavy pot, heat the butter and olive oil over medium heat until the butter melts. Sauté the onion, leek, garlic, and celery in the butter-oil mixture until soft and very aromatic, 5 to 7 minutes. Season with the salt. Add the roasted cauliflower and toss with a large spoon until the cauliflower is completely covered with the onion mixture. Cook for another 2 minutes.
- Add the broth and 2 ½ cups water (you can add a bit more water if the cauliflower isn’t quite covered). Bring to a boil over high heat, then lower the heat and simmer for 5 minutes, or until the cauliflower is tender.
- While the soup cools for a few minutes, make the chimichurri sauce and poblano crème fraîche. Place the chimichurri ingredients in a blender or food processor and process until finely chopped. This is a very versatile chimichurri—I’ve used it on pork, in omelets with Spanish Manchego cheese, and in this soup.
- Combine all the poblano crème fraîche ingredients in a blender and puree until very smooth. I put it into a squirt bottle that allows for different pipe tips, and squeeze the crème fraîche on the soup.
- Working in batches, purée the soup in a blender until fairly smooth. If you want the soup to be completely smooth, you’ll need to use a food mill, but having some texture to it adds to the rustic nature of the roasted flavor. Pour back into the pot and bring to a simmer. Stir in the Parmesan and cream, then the chimichurri sauce, until well incorporated. Serve hot in soup bowls. Drizzle some poblano crème fraîche over the soup.
TIPS AND TECHNIQUES
ChezSuzanne said: “I keep the poblano crème fraîche in a squirt container in the fridge and put it on all kinds of things to add a little softened heat. This crème fraîche also works well as a sandwich spread.”
ABOUT THE COOK
Susan Pridmore is a cooking teacher in the San Francisco Bay area.
Her favorite cooking tip: “When I make soup and am balancing my flavors at the end, I always finish the soup with a squeeze of lemon juice to freshen and sharpen the flavors. It’s always amazing to me the difference a little lemon juice can make. The exception is if I’m adding a sauce (like a chimichurri) to the soup that has lemon already in it. If it’s a vegetable-based soup using peas, I also always add a splash of sherry. Amazing combination!”
For Susan’s recipe for Rosemary Ciabatta with Stout Beer.