- 1 large russet potato, peeled and cut into large chunks
- 1 large leek, white part cut into large rounds (make sure to wash away any grit)
- 2½ tablespoons olive oil, divided use
- 2 cloves garlic, rough chopped
- 2 heads cauliflower, cleaned, stalk trimmed and cut into quarters (use stalk and leaves)
- 2–3 cups artichoke stock (thickness is up to you; add more stock to your liking)
- Generous pinch salt and pepper
- Lemon wedges, for garnish
- Spring Herb Pistou
- 1 bunch Italian parsley, washed and de-leafed
- ½ bunch chives
- ½ bunch dill leaves
- 6 mint leaves
- 1 sprig tarragon leaves
- Zest of 1 lemon
- ½ cup good-quality extra-virgin olive oil
- Salt and pepper to taste
Boil potato in saucepan until tender, about 20 minutes. While potato boils, sauté leeks in ½ tablespoon olive oil (or butter) until golden. Add garlic at very end. Toss all cauliflower pieces with remaining olive oil, salt and pepper and roast in 400° oven for 8–15 minutes, or until golden. Heat artichoke stock.
Purée potatoes, cauliflower, leeks and garlic with 1½ cups artichoke stock. Pour into a medium pot and add remaining heated stock. Add salt and pepper to taste. Adjust thickness of soup with more artichoke stock, if needed. Garnish soup with a nice dollop of pistou on top and lemon wedge on the side.
Spring Herb Pistou
Purée all ingredients in blender until smooth. You may need more olive oil, depending on thickness; you want pistou to stick to a spoon. Taste and add more salt, if needed.
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Spring Herb Pistou...