Roasted Cauliflower and Leek Soup with Hazelnut Gremolata

Directions:

Preheat your oven to 400F. In a large bowl, toss the cauliflower florets and leeks in 2 tablespoons of olive oil and sprinkle with salt, pepper. Roast until medium brown, about 20-30 minutes. While the cauliflower/leek mixture is roasting, heat the remaining tablespoon of oil in a soup pot over medium heat, add shallot and potatoes and saut for 5-7 minutes, or until shallots are tender. Season with salt and pepper. Add the garlic and thyme and saut until fragrant, about a minute or two. Deglaze the pot with the wine and reduce till almost evaporated. Pour in the broth and chicken base then add the roasted cauliflower. Bring soup to a boil, cover with a lid, and reduce to simmer, allowing the soup to cook for about 20 minutes. Potatoes should be tender before removing pot from heat. Once the soup has finished cooking and you have turned off the flame, use a Kenmore blender and puree the soup in batches until it reaches a smooth consistency. Pour soup back into pot and add cream and goat cheese, stirring to incorporate. Cover pot and allow cheese to melt and integrate into the soup. Stir well and check the soup for salt & pepper; season if necessary. To make the gremolata, combine the parsley, hazelnuts, lemon zest, and oil. Serve soup in bowls and top with gremolata then add a swirl of olive oil to finish. Happy Eating!