Cauliflower Soup with a Mint Pistou

 

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Ingredients

  • 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

Instructions

  1. Preheat oven to 425°F.

  2. 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.

  3. 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.

  4. 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.

  5. Swirl 1 tablespoon pistou into each bowl of soup.