by Caitlin Saniga
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped (about 1 cup)
- 4 cloves garlic, chopped
- 1 medium head cauliflower (about 2 pounds), florets and stems cut into 1-inch pieces (8 to 9 cups)
- 4 cups water
- 1/4 cup chopped fresh dill, plus more for garnish
- 5 large kale or collard leaves, or a combination, stems removed and leaves roughly chopped
- 10 chestnuts
Preheat the oven to 375 degrees.
Heat the olive oil in a large pot over medium heat; cook the onion, covered, until soft, 4 to 5 minutes. Add the garlic and a pinch of salt, and cook for 3 minutes more. Add the cauliflower, and pour in the water until it reaches just below the top of the cauliflower.
Bring to a boil over high heat. Add 2 tablespoons dill. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in the kale, and simmer for 3 minutes.
Let sit for 5 minutes to cool slightly. Stir in the remaining 2 tablespoons dill. Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it’s too thick. Return to the pot, and reheat. Season with salt and pepper.
Meanwhile, slice large X’s in the skin of each chestnut. Arrange the nuts on a rimmed baking sheet and place in the oven to roast for 15-20 minutes, or until the skin begins to peel away. Allow nuts to cool about 5 minutes before peeling completely with your hands and a knife (if you need it). Chop the chestnuts into pieces.
Garnish the soup with dill, black pepper, a drizzle of oil, a pinch of sea salt and a sprinkling of chestnuts. Serve immediately.
Makes 4 servings.
Recipe adapted from: MarthaStewart.com