Roasted Cauliflower Soup with Chimichurri and Poblano CremeFraiche

Name: Roasted Cauliflower Soup with Chimichurri and Poblano CremeFraiche
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 - 3 cups water; 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; 5-6 tablespoons olive oil; 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; pinches sugar

Roasted Cauliflower Soup with Chimichurri and Poblano CremeFraiche was pinched from <a href="https://food52.com/recipes/2133-roasted-cauliflower-soup-with-chimichurri-and-poblano-creme-fraiche" target="_blank">food52.com.</a>

"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. I usually simmer the cauliflower in chicken broth and vegetables before pureeing it, but wanted bring out the flavor of the cauliflower more for this one and chose to roast it instead. Since the resulting flavor was more pronounced, I had more leeway in stirring in a chimichurri without overpowering the cauliflower flavor and added a drizzle of creme fraiche incorporating a roasted pobano pepper and garlic. I served this as the first course at a dinner party last weekend with much success. One guest confessed that he had never cared for cauliflower but loved this soup...."

INGREDIENTS

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1 head cauliflower, sliced, including the core

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3 tablespoons unsalted butter

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1 tablespoon olive oil

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1/2 yellow onion, diced

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1 leek, light green parts only, diced

•

1/2 teaspoon garlic, chopped

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2 ribs of celery, diced

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1 teaspoon salt

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1 cup chicken broth

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2 1/2 - 3 cups water

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1 tablespoon parmesan cheese

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2 tablespoons heavy cream

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1 serrano chili, seeded, coarsely chopped

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2 garlic cloves, peeled and coarsely chopped or smashed

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2 cups cilantro leaves

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2 tablespoons mint leaves

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5-6 tablespoons olive oil

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1/2 tablespoon fresh lemon juice

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1/2 teaspoon kosher salt

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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

•

pinches sugar

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