Nathan Turner's I Love California by Nathan Turner

Author:Nathan Turner
Language: eng
Format: epub
Publisher: Abrams
Published: 2018-04-19T04:00:00+00:00

This is quite possibly my favorite kitchen that I ever designed.

It has always struck me how similar farmhouse furniture is to midcentury designs. That’s why I love to mix them together and often do. It really works.

Cauliflower Soup

This soup is delicious hot or cold. Swear. The other thing that’s slightly unbelievable is that is has absolutely no cream. People in LA always think I am lying about it.

SERVES 6

3 TABLESPOONS OLIVE OIL, DIVIDED, PLUS MORE FOR GARNISH

3 LARGE LEEKS, CLEANED AND SLICED, 1 CUP (90 G) RESERVED

1 MEDIUM HEAD CAULIFLOWER, CUT INTO FLORETS

2 CLOVES GARLIC, MINCED

5 CUPS (1.2 L) CHICKEN BROTH

2 TEASPOONS SALT

1 TEASPOON GROUND BLACK PEPPER

In a large pot, heat 2 tablespoons of the olive oil over medium-high heat. Add leeks (minus reserved 1 cup [90 g]) and sweat for 5 minutes or until beginning to become translucent. Add cauliflower and garlic and cook for 8 minutes more, until beginning to soften. Add chicken broth and bring to a boil. Reduce to a simmer and cook for 20 to 25 minutes, until cauliflower is tender. Add salt and pepper and blend until smooth—in batches in a high-powered blender or with a handheld immersion blender—thinning with water to reach desired consistency. Keep warm.

In a medium skillet, heat remaining 1 tablespoon olive oil over high heat. Add reserved leeks and sauté for 10 minutes or until beginning to get brown and crispy.

Serve soup topped with crispy leeks and a drizzle of olive oil.

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