Cauliflower, Pear and Fennel Soup

By khojnicki

Ingredients

• 2 tbsp unsalted butter
• 3 medium leeks, sliced 1/8" thick, rinsed well
• 1 small fennel bulb, trimmed and chopped
• 1 medium parsnip, peeled and chopped
• Kosher salt and freshly ground pepper
• 3/4 c pear juice
• 7 c low sodium chicken broth or water
• 1 small head of cauliflower, chopped and cut into 1/2" pieces
• 1 large ripe pear, peeled, cored and chopped
• 1 tbsp fresh tarragon
• 1/2 c heavy cream
• 1 tsp fresh lemon juice

Preparation

Step 1

Melt the butter in a 4 qt saucepan over medium heat. Add the leeks, fennel, parsnip, 1 tsp salt, 1/2 tsp pepper, and cook, stirring occasionally until soft, 5 to 8 mins.

Add the pear juice, and simmer, stirring occasionally, until the liquid is reduced to a syrup, 6 to 8 mins. Add the broth and bring to a boil. Add the cauliflower, pear, 1 tsp salt and 1/2 tsp pepper. Turn the heat down to medium low, partially cover, and cook until the cauliflower is very soft, about 40 mins. Stir in the tarragon.

Working in batches, puree the soup in a blender until smooth and transfer to a large pot. Stir in the cream and reheat. Stir in the lemon juice and season with salt and pepper. Top with tarragon garnish.