Cauliflower Soup with Smoked Almond and Pepper Relish

Categories: Soups

Ingredients

• Kosher salt
• 1 medium head cauliflower
• 4 Tbsp. butter, divided use
• Ground black pepper
• 1/4 cup smoked, salted almonds, finely
• chopped
• 1/4 cup jarred piquillo peppers or roasted
• red bell peppers, drained, patted dry and
• diced
• 2 Tbsp. olive oil
• 1 Tbsp. thinly sliced fresh mint
• 1 clove garlic, minced
• 1/2 tsp. crushed red pepper flakes
• 1 tsp. lemon juice, or to taste

Directions

1. Remove and discard outer leaves from the cauliflower. Using a paring knife, cut around and remove the core. Remove and discard outer fibrous layers. Thinly slice the core and set aside. Slice cauliflower head into 1/2 inch slices.
2. Bring 6 cups of water to a boil in a 4-quart pot over high heat. Add 1 teaspoon salt, then ass he cauliflower and boil until very tender, about 10 minutes. Drain the cauliflower; save the cooking liquid.
3. Working in batches, puree half of the cauliflower with 2 Tbsp. of the butter and enough of the reserved cooking liquid to make velvety smooth puree to your desired consistency. Season to taste with salt. Repeat with the remaining cauliflower, butter and liquid. Return mixture to pot. Season with salt and ground black pepper.
4. When ready to serve, gently heat soup over medium-low heat. Garnish each serving with a spoonful of almond relish.

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