Cauliflower Hazelnut Soup

with fried sage

This soup is best served after the flavors have a chance to develop — if possible, make it a day or two in advance. It’s delicious served warm or cold.

Makes 4 servings (about 8 cups) Total time: about 1 hour

TOAST:

1/2

HEAT:

1/4 1

1 2 2 8 cup hazelnuts (+ 1–2 Tbsp. for topping, optional)

cup extra-virgin olive oil small leek, white and light green parts only, chopped head cauliflower (2 1/2– 3 lb.), roughly chopped tsp. fine sea salt, such as Himalayan Freshly ground black pepper cloves garlic, minced cups Vegetable Broth, page 26

Juice of 1/2– 1 lemon

(1–2 Tbsp.) or white wine vinegar 1–2 Tbsp. sunflower oil or other

high-heat oil

6–8 sage leaves Roasted cauliflower pieces, optional

Chives or scallions, optional

Preheat oven to 350°.

Toast hazelnuts arranged on a baking sheet in oven until lightly browned and skins start to peel, 15–20 minutes. Cool hazelnuts slightly, then roll between hands or a paper towel to release skins; discard skins and set hazelnuts aside.

Heat olive oil in a heavy-bottomed pot over medium. Add leeks and sauté until soft, about 2 minutes. Add cauliflower, salt, and pepper; cook until cauliflower starts to brown, being careful not to burn leeks, stirring occasionally, about 10 minutes. Add garlic and cook 2 minutes more.

Add broth, bring to a boil, then reduce heat to a simmer, partially cover, and cook soup 20–30 minutes.

Transfer soup to a blender. Add

1/2 cup hazelnuts and 1 Tbsp. lemon juice. Purée soup, then taste and add more salt, pepper, and lemon juice.

Heat sunflower oil in a small cast-iron skillet over medium.

Fry sage leaves until crispy, about 2 minutes per side; transfer to a paper-towel-lined plate.

Top servings with sage, hazelnuts, black pepper, cauliflower, chives, and any other toppings you like.

Per serving: 369 cal; 30g total fat (4g sat, 23g mono, 3g poly); 0mg chol; 2230mg sodium; 21g carb (8g fiber, 8g total sugars); 9g protein; 2mg iron; 106mg calcium