Categories: Soup
Ingredients
- 5 lbs. cauliflower, cut into 1-inch florets
- 2 large leeks, white and pale green parts only, halved lengthwise, rinsed and cut into 1/2-inch pieces
- 1 1/2 cups olive oil, divided
- 1 3/4 tsp kosher salt, divided
- 1 3/4 tsp black pepper, divided
- 2 1/2 cups fresh parsley
- 2/3 cup fresh chives
- 12 cups chicken broth
- 5 tsp white wine vinegar
Directions
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Preheat oven to 400. Coat 2 large rimmed baking sheets with cooking spray.
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Toss cauliflower and leeks with 1/2 cup oil and 1 1/4 tsp salt and pepper in a very large bowl. Divide the veggies evenly between the prepared baking sheets. Roast, switching the pans from top to bottom and back to front halfway, until soft and browned on the bottoms, 25-30 minutes.
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Meanwhile, place parsley, chives and 1/2 tsp each salt and pepper in a blender; pulse several times to chop, scraping down the sides once or twice. With the motor running, slowly add the remaining 1 cup oil and process until smooth. Transfer to a bowl and rinse out the blender.
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Transfer the roasted veggies to a large pot and add broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 10 minutes. Puree the soup in batches in a blender. Stir in vinegar. Serve with some of the herb sauce swirled on top.