Cauliflower & Spinach Soup with Tarragon
INGREDIENTS:
2 tablespoons unsalted butter
1 cup thinly sliced leeks, white and pale green part only
1 pound cauliflower florets
1/4 pound turnips, peeled, in large dice
4 cups chicken or vegetable stock, or more as needed
1/4 pound baby spinach leaves
2 teaspoons finely minced fresh tarragon, or to taste
Salt and freshly ground black pepper
INSTRUCTIONS:
Melt the butter in a large saucepan over moderate heat. Add the leeks and saute until softened, 3 to 4 minutes. Add the cauliflower, turnips and stock. Bring to a simmer. Cover and adjust heat to maintain a gentle simmer. Cook until the vegetables are tender, about 20 minutes. Turn off the heat and stir in the spinach. It will wilt instantly.
Puree the soup in batches in a blender. Return to a clean saucepan and reheat. Season with tarragon, salt and pepper. Divide among warm bowls.
Serves 4 to 6