Cauliflower Soup with Crispy Sage Garnish

For the Soup:

Ingredients

• 2 small-medium heads of cauliflower, cut into 1inch florets (about 7 cups)
• 5 oz peeled parsnip, diced
• 4.5 oz celery root, peeled and diced
• 3oz chopped leek, white part only
• 6 oz yellow onion, diced
• 1 oz whole garlic cloves
• 5 oz apple, peeled and diced
• 1 oz ginger, peeled and diced
• 2 tsp fresh thyme
• ½ tsp cumin
• 1 ½ tsp kosher salt
• ½ tsp pepper
• 1 bay leaf
• 2 Tbsp cooking oil
• 6 cups water

Instructions

1. Warm oil in a large pot over medium heat.
2. Lightly sauté’ parsnip, celery root, leek, onion, garlic, apple, and ginger.  Add thyme, cumin, salt, pepper, bay leaf and stir evenly for 2 minutes to allow the aromatics to bloom and become fragrant.
3. Add water and cauliflower, stir and bring to a gentle boil. Cover and reduce heat to low.
4. Stir again halfway through so that the cauliflower cooks evenly. Simmer for about 15-20 minutes or until cauliflower is tender.
5. Test it by using a spoon and pressing the floret; it should fall apart.
6. Remove pot from heat and remove the bay leaf.  In small batches scoop the soup into an upright blender filling it no more than two-thirds full and puree on high speed until smooth and velvety.

For the Crispy Sage Garnish:

Instructions

1. Pinch sage leaves from the stem and heat ½ cup of olive oil in a small skillet over medium-high heat.
2. Work in small batches, and once the oil is hot place 6-8 sage leaves and crisp 2-3 seconds at a time.
3. Remove fried leaves carefully with a fork and place on a paper towel to cool.
4. Sprinkle with kosher or maldon salt.

Additional Garnish:

Small, diced granny smith apples and roasted seeds (we love sunflower and pumpkin)