CAULIFLOWER SOUP WITH GREEN OLIVE TAPENADE

Very thinly sliced raw cauliflower in salads and on pizzas were everywhere in Copenhagen. My friend, Danish cookbook author Tina Scheftelowitz, used thinly sliced raw cauliflower and a kind of green olive tapenade as a garnish on her cauliflower soup which I borrowed here. This soup can be made ahead and freezes well. It's also great to serve in shooter glasses as appetizers. Extra tapenade can be used on sandwiches or served with charcuterie.

Makes 6 to 8 servings

Ingredients

• 2 tbsp extra virgin olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 large cauliflower (about 3 lbs), cut into pieces
• 5 cups vegetable stock or water, or more if necessary
• 1 tsp fresh thyme leaves
• kosher salt and freshly ground black pepper
• 1/2 cup cream or milk - optional
• tapenade:
• 1 clove garlic, minced or grated
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh sage
• 1 cup pitted green olives, well drained
• 2 tbsp small capers, well-drained
• 1 tbsp finely grated lemon peel
• 1/4 cup extra virgin olive oil
• Garnish:
• 1 cup very thinly sliced raw cauliflower

Method

1. Heat olive oil in a wide deep saucepan. Add onion, garlic and cauliflower and cook gently 10 to 15 minutes, covered, until lightly golden.

2. Add thyme and stock or water. Simmer until cauliflower is very tender about 15 to 20 minutes.

3. Puree soup in a food processor. Return to heat and add additional liquid if necessary to make a medium thick soup. Season with salt and pepper.

4. Prepare tapenade by placing garlic, herbs, olives and capers in a food processor and chop finely. Add lemon peel and olive oil and either puree or leave slightly chunky as you like. Season with salt and pepper to taste.

5. To serve dot soup with tapenade and arrange some sliced cauliflower on top.