Recipe inspired by and adapted from "A New Turn in the South" by Hugh Acheson

I LOVE Hugh's recipes, but sometimes they are a little too rich for me, especially for a weekday meal.  For this soup, I adapted the recipe to make it more nutrient dense.....lots of nutrients, with moderate calories.

The original recipe calls for 1 and 1/4 cups of heavy cream.  Instead, I used tofu.  There are few other minor changes.  Here is my version...

1 big head of cauliflower, cut into florets
2 tbsp olive oil, divided 1 and 1
salt and pepper
2 leeks, cleaned well* and thinly sliced
3 celery stalks, diced
fresh herb (thyme and parsley) bouquet**

bay leaf (optional)
2.5 cups chicken stock
1/2 block tofu, about 6oz (soft or firm will work, i wouldn't use extra firm or silken)
Juice and zest from one lemon
handful of fresh dill, about 1/4 cup

1 tsp salt
1 tbsp capers, drained


preheat oven to 425.  coat cauliflower florets in 1 tbsp oil and sprinkle with salt and pepper.  spread out in an even layer on a sheet pan and roast in oven for 20-25 minutes, until browned and tender.  set aside.  
In a large soup pot or dutch oven, heat up other tbsp of oil over medium heat, add leeks and celery.  Saute for 5 minutes. Add cauliflower, herb bouquet, bay leaf and chicken stock, bring to a boil, reduce heat to low, cover and simmer for 15 minutes.  
Remove herb bouquet and bay leaf, and pour everything into a large blender carefully (or blend in batches if you have a small blender, you can also use a food processor), add tofu, lemon, dill and salt, and blend until smooth and creamy. 
 You can pass the soup through a fine strainer if you want it to be super smooth , but I like it with a little more texture.  

Top each serving with some capers.  It made 4 big servings.  
 
*leeks need to be cleaned thoroughly because they grow in super sandy soil, and much of this grit gets lodged into their many layers.  to clean, split the leeks open lengthwise with a sharp knife and rinse under running water, separately each layer. you do not use the tough, super green tops of the leeks.   
**a fresh herb bouquet is a couple of fresh herbs tied together with string, so the stems/stalks stay together and not in your soup, and the leaves of the herbs fall off and flavor your soup.  
 
ENJOY!  let me know what you think!  we loved it.  even without the heavy cream, it was very creamy ad luxurious! 
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