Roasted Cauliflower and Almond Soup

There are many versions of cauliflower and almond soup out there in the world. For this version, my goal is a silky-smooth white soup, not too thick and not too thin. In order to achieve this, I use fine white almond flour. You can use natural ground almonds if you prefer. Your soup will be a bit more rustic, but it will still be delicious. This recipe serves 4 as a first course.

Ingredients:

• 1 large cauliflower, core and leaves removed

• 1/2 cup almond flour (I prefer the blanched almonds for this)

• extra virgin olive oil, as needed

• 1 medium onion, diced

• 1 stick of celery, finely chopped

• 1/4 cup white wine (optional, adds flavor)

• 1/2 teaspoon ground coriander seed (preferably freshly ground)

• 1/2 teaspoon fresh thyme leaves

• 6 cups light colored vegetable stock (you can use chicken stock if you prefer)

• 2 bay leaves

• kosher salt

• a dash of white pepper, to taste

• Optional: a swirl of truffle oil

• Optional: a splash of heavy cream

• Garnish: 5 nice slices of blanched almonds per bowl

• a little grating of nutmeg

Method:

• Preheat the oven to 375°

• Break the cauliflower into individual flowerets. Massage some good olive oil into them, coating all the pieces but not leaving them sitting in a pool of oil. Spread them out in a single layer on a parchment-line baking pan and sprinkle them lightly with salt. Roast the cauliflower for 20 minutes. This step will give your soup a richer flavor.

• Warm a glug of olive oil in a soup pot and add the onions and the celery. Sauté them until the onion is first translucent and then just beginning to take on color. Then add the garlic and the thyme leaves and sauté another minute.

• Stir in the wine if you're using it, and cook until it's almost all evaporated.

• Add the stock, the almond flour, the coriander, and the bay leaves and simmer the soup for 20—30 minutes. The cauliflower should be very soft and falling apart.

• Remove the bay leaves and purée the soup, using an immersion blender or a food processor.

• Check the consistency of the soup. If it's too thick, add a little more stock. If it's too thin, simmer it for a little longer.

• Taste for salt. The amount you need to add will be dependent upon the amount of salt in your stock. Add a little white pepper for kick.

• For a richer, creamier soup, stir in a glug of heavy cream.

• For a flavor that's totally sublime, add in a generous swirl of truffle oil.

• Reheat soup as necessary and ladle into bowls. Grate a little nutmeg over each one and arrange 5 almond slices in a ring in the center, to resemble the petals of a flower.

Did you make it? Was it fabulous?