-
1
Heat the broth in a large soup pot over medium heat.
-
2
Add the cauliflower florets and cook until soft, about 15 minutes.
-
3
Puree the mixture with an immersion blender, leaving it a bit chunky.
-
4
Alternatively, use a slotted spoon to remove the florets and puree in a blender or food processor.
-
5
Return the pureed cauliflower to the pot.
-
6
Combine the ground chicken, breadcrumbs, pecorino, 1 tablespoon sour cream, half of the scallions, the garlic, 1 teaspoon lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
-
7
Mix to combine.
-
8
Form the mixture into 25 small, flat oblong-shaped nuggets.
-
9
Heat the oil in a large nonstick skillet over medium-high heat.
-
10
Add the nuggets and cook, shaking the pan, until browned all over, 3 to 4 minutes.
-
11
Remove from the skillet.
-
12
Bring the cauliflower puree up to a boil.
-
13
Add 1 teaspoon salt and the remaining 1 teaspoon lemon zest.
-
14
Add the nuggets and cover.
-
15
Lower the heat to medium-low and simmer until the nuggets are cooked through, about 10 minutes.
-
16
Ladle 1 cup of the hot soup into a medium bowl.
-
17
Whisk the remaining 3 tablespoons sour cream into the soup, and then pour the mixture back into the pot.
-
18
Stir in the buttermilk and the remaining scallions.
-
19
Ladle the soup into bowls and sprinkle with paprika.
-
20
Caution: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway.
-
21
Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions.
-
22
Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
