Cauliflower and Asparagus Soup
Equipment
Ingredients
- Avocado oil
- 1 leek white and light green parts only, halved lengthwise, thinly sliced, and washed
- 3 cloves garlic peeled and smashed
- Kosher salt
- ½ teaspoon dried herbes de Provence
- ½ teaspoon fennel seeds
- 10 oz. cauliflower florets
- 1 bunch asparagus 1-2 inches trimmed off the ends and discarded, remaining cut into 1 inch pieces (not pencil or jumbo asparagus)
- 1 quart chicken stock or vegetable stock
- ½ oz. chives cut into 1 in pieces, plus more, thinly sliced for garnish
- Ground white pepper
- Crème fraiche for garnish
Instructions
- Heat a drizzle of avocado oil in a medium pot over medium heat.
- Add leeks, garlic, and a pinch of Kosher salt and cook, stirring often, for about 3 minutes, until softened.
- Add herbes de Provence and fennel seeds and cook for about 30 seconds, until fragrant.
- Add cauliflower, 1 teaspoon Kosher salt, and stock, and bring to a boil. Then cover and cook for 5 minutes. Add asparagus and cook for an additional 5 minutes, uncovered, until tender.
- Transfer to a blender with chives and blend until completely smooth. Taste and season with more Kosher salt and a little ground white pepper.
- Serve warm with a dollop of crème fraiche and sprinkled with chives.
Notes
Once cooled, soup can be stored in an airtight container in the refrigerator for up to 3 days. Heat in the microwave or in a pot on the stovetop until boiling.
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