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 no less delicious.

Roasting the cauliflower, rather than just cooking it in the stock, will give you a more complex flavor.

This recipe serves 4 as a first course.

Ingredients:

1 large cauliflower, core and leaves removed

½ 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

¼ cup white wine (optional, adds flavor)

½ teaspoon ground coriander seed (preferably freshly ground)

½ teaspoon fresh thyme leaves

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

2 bay leaves

Diamond Crystal 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. Or choose whole Marcona almonds instead

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-lined baking pan and sprinkle them lightly with salt. Roast the cauliflower for 20 minutes.

• Warm a glug of olive oil in a soup pot and add the onions and the celery. Sauté them until the onion becomes soft and translucent.

• Add the garlic and the thyme leaves and sauté until the onions just begin to take on a bit of color. Don’t let them get too brown or it will ruin that creamy white look that we’re going for here.

• 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?