Roasted Cauliflower Soup With Chimichurri And Poblano Creme Fraiche Recipe

Name: Roasted Cauliflower Soup With Chimichurri And Poblano Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Cauliflower Soup; 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; Chimichurri Sauce and Poblano Creme Fraiche; 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

Servings: persons

Roasted Cauliflower Soup
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
Chimichurri Sauce and Poblano Creme Fraiche
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

1
Preheat the oven to 350F. Place the slices of cauliflower on a dry cookie sheet and roast until tender, about 15-20 minutes.
2
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.
3
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.
4
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.
5
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.

820

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Roasted Cauliflower Soup, 1 head cauliflower, sliced, including the core, 3 tablespoons unsalted butter, 1 tablespoon olive oil, and more.

Yes, Roasted Cauliflower Soup With Chimichurri And Poblano Creme Fraiche falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Cauliflower Soup With Chimichurri And Poblano Creme Fraiche

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