Cauliflower can be used in just about anything, but is especially tasty in soup. Combined with spicy chorizo, you’ll want to have this dish ready to go on cool winter nights!
- 1 tablespoon olive oil
- 6-ounce chorizo, cut into ¼-inch dice (use Spanish-style chorizo in casing, not loose Mexican-style chorizo)
- 2 cups (2–3 medium) chopped leeks, white and light green parts only
- 2 teaspoon chopped garlic
- 8 cups (about 1½ lb or use packaged florets) cauliflower florets
- 5 cups chicken broth or stock
- Kosher salt
- ½ cup sour cream
- ½ teaspoon grated lime zest
- Freshly ground black pepper
- Toasted breadcrumbs
- ¼ cup chopped cilantro
- In a heavy pot, over medium-high heat, heat the olive oil until hot. Add the chorizo and cook, stirring, until slightly crisp, 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Set aside. Reduce the heat to medium and add the leeks to the drippings in the pan. Cook, stirring often until softened, about 2 minutes. Add the garlic and cook, stirring, 1 minute more. Add the cauliflower, broth, and 1 teaspoon salt.
- Bring the mixture to a simmer and cook until the cauliflower is very tender, 20 to 25 minutes. Purée the soup in batches in a food processor, blender, or food mill. (Or use an immersion blender to purée the soup in the pot.)
- Whisk together the sour cream and the lime zest and stir half the mixture into the soup. Season the soup with more salt if needed and with ¼ teaspoon or more black pepper. (Soup can be prepared two days ahead. Cook to this stage, then cool, cover, and refrigerate the sautéed chorizo and the sour cream separately. Reheat the soup over medium heat, stirring often.)
- Ladle the soup into bowls. Garnish each serving with a dollop of the remaining sour cream. Serve with small bowls of chorizo, toasted breadcrumbs, and cilantro for sprinkling.
Reprinted from Soup Nights. Copyright © 2016 by Rizzoli New York.