I made several changes to the recipe to turn it into a rich, thick, savory soup. I used 1/4 vegetable bouillon and 3/4 chicken stock. I turned up the oven temp to 420 and roasted the cauliflower about 25 minutes, until it was lightly caramelized. I then pureed half the cauliflower with half the stock before adding it to the sauteed leeks to which I had already added a shallot. Instead of using heavy cream, I used 1/2 half-and-half and 1/2 2% milk. I didn't have tarragon, so I took the spices in a different direction. In addition to sea salt and cracked pepper, I used 2 bay leaves, a whole star anise, 3/4 tsp cumin, and 2 tsp Morten & Basset Chinese 5-Spice. I simmered all of this on very low heat (it wasn't even bubbling) without a lid for about an hour. To serve the soup, I added a garnish of shishito peppers, fried on medium heat in olive oil on one side until they blistered. I then used tongs to turn them over, added some sea salt and blistered the other side. When they were done (about 8 minutes total), I removed them from the pan and poured the olive oil from the frypan into the soup. Then I coarsely diced the peppers and mounded them in the middle of the serving. I think peppered bacon would add a nice kick as an alternate garnish.
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I made several changes to the recipe to turn it into a rich, thick, savory soup. I used 1/4...