roasted cauliflower soup with chimichurri and poblano creme fraiche

Soups & Salads

Roasted Cauliflower Soup with Chimichurri and Poblano Creme Fraiche

I keep trying different variations of cauliflower soup since this is one of my favorite vegetables for a soup in the fall and winter. It so versatile and works well whether I pair it with chipolte peppers in adobo sauce and manchego cheese or just with cream and some parmesan.

Ingredients

1 head cauliflower, sliced, including the core
3 tablespoons unsalted butter
1 tablespoon olive oil
1/2 yellow onion, diced
1 leek, light green parts only, diced
1/2 teaspoon garlic, chopped
2 ribs of celery, diced
1 teaspoon salt
1 cup chicken broth
2 1/2 cups water (up to 3 cups, as needed)
1 tablespoon parmesan cheese
2 tablespoons heavy cream
1 serrano chili, seeded, coarsely chopped
2 garlic cloves, peeled and coarsely chopped or smashed
2 cups cilantro leaves
2 tablespoons mint leaves
5 tablespoons olive oil (up to 6 tablespoons, as needed)
1/2 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
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 creme fraiche
1 pinch sugar

Directions

Preheat the oven to 350F. Place the slices of cauliflower on a dry cookie sheet and roast until tender, about 15-20 minutes.
In a large heavy pot, heat the butter and oil until hot. Saute the onion, leek, garlic, and celery in the butter oil mixture until soft and very aromatic. Add 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 water. Bring to a boil and then simmer for 5 minutes. Puree in a blender until fairly smooth. If you want it 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 reheat to a simmer. Add the parmesan cheese and cream. Stir in the chimichurri sauce until well incorporated. Serve hot in soup bowls. Drizzle some poblano creme fraiche over the soup.
To make the chimichurri, place the first 7 ingredients in a blender and process until finely chopped. This is a very versatile chimichurri - I've used it on pork, in omelets with Manchego Spanish cheese, and in this soup.
To make the poblano creme fraiche, combine the next seven ingredients starting with the roasted poblano or pasilla pepper in a blender and process until very smooth. Once smooth, I put it into a squirt bottle that allows for different pipe tips, and squeeze the creme fraiche on the soup. This creme fraiche also works well as a spread on sandwiches.