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RECIPE: Cauliflower, Pea, and Leek Soup Topped With Heirloom Tomatoes, Pea Tendrils, and Olive Oil
- Yield: Serves 4 to 6 1x
Description
Traditional puréed vegetable soups spend a long time on a hot stove. I’ve got a better method for you (and a splendid recipe to boot). This soup cooks on low heat through a process called sweating. Essentially you’ll be cooking the veggies and aromatics at a low heat to sweat out their flavorful juices; this moisture in turn steams the veggies, so no additional water is required. The beauty of this technique is that all the good flavor is thereby retained, and the result is a velvety and supremely flavorful soup that sidesteps the need for lots of boiling. Serve this soup warm if you wish, but in the depths of the heat, I’d advocate eating it either at room temperature or better still, cold.
I garnish it with flavorful heirloom tomatoes, pea tendrils, and olive oil. The acidity of the tomatoes adds a perfect contrast to the sweet and creamy soup, green and slightly grassy pea tendrils add texture and a fresh flavor, and a generous drizzle of olive oil provides a spicy and grassy richness. I like to make a batch of this to keep around for a few days as it makes an easy and hearty meal.
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 head cauliflower (about 12 ounces), trimmed and chopped into small pieces
- 2 leeks, white parts only halved lengthwise, washed and sliced thinly crosswise (about 1¾ cups)
- 2 cloves garlic, smashed
- 1 teaspoon fennel seeds
- Sea salt
- Freshly ground black pepper
- 4 cups low-sodium chicken broth or vegetable broth
- 1½ cups shelled or frozen thawed peas
- 2 heirloom tomatoes, chopped, for garnish
- 2 cups pea shoots, for garnish
Instructions
- Heat the olive oil in a large pot over low heat. Add the cauliflower, leeks, garlic, fennel seeds, 1 teaspoon salt, and ¼ teaspoon pepper. Stir to coat the vegetables in the oil. Then cover the pot with a lid and let the vegetables “sweat” until the vegetables are cooked through and very tender but not browned, about 20 minutes, stirring a few times during the sweating process.
- Stir in 1 cup broth and the peas, cover with the lid, and raise heat to medium. Bring to a simmer and cook until vegetables are completely tender, about 5 minutes.
- Transfer the mixture from the pot to a high-powered blender along with the remaining broth. You will likely have to do this in batches, due to volume. Transfer the pureed soup to a bowl or serving dish, and season to taste with additional salt and pepper.
- Serve warm, room temperature, or refrigerate and serve cold. Top with the chopped tomatoes, pea shoots, and a healthy drizzle of extra-virgin olive oil. The soup can be kept in an airtight container for up to 4 days. Reheat on the stovetop or in a microwave, if desired.
