A rich creamy soup with a kick thanks to the chimichurri that is incorporated into the soup, and then, for an added pop of flavor, drizzled on top.
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1 head cauliflower, sliced, including the core
- 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
- 2 cup chicken broth
- 2 cups water
- 3 tablespoons parmesan cheese
- 1/4 cup 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
Preheat the oven to 350F. Place the slices of cauliflower on a dry cookie sheet and roast until tender, about 15-20 minutes.
To make the chimichurri, place the last seven ingredients in a blender and process until finely chopped. Set aside.
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.
Add the broth and water. Bring to a boil and then simmer for 5 minutes. Puree with a emulsion blender until fairly smooth, or less if you prefer it chunky. 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 chimichurri sauce over the soup.