Cauliflower-Almond Garlic Soup

from Food 2.0 by Charlie Ayers

submitted by Dick and Marilyn Lonergan

serves 10 to 12

1 red bell pepper

½ cup olive oil

1 cup sliced almonds (slivered almonds work too)

1 garlic clove, very thinly sliced

½ teaspoon ground cumin

¼ teaspoon celery seed

¼ teaspoon Cayenne pepper

1 small head cauliflower, trimmed and cut into small floret (about 1 pound)

1 cup canned crushed tomatoes

¼ cup sherry vinegar (or white balsamic)

4 cups good chicken stock

1 thick slice sourdough bread, crust removed, lightly toasted and cubed

kosher salt and freshly ground black pepper

chopped fresh parsley

Char the bell pepper under the broiler or in a gas flame until skin is blackened in patches and blistering, about 15 minutes. Place in a bag and let cool; then scrape off the skin. Cut the pepper in half, remove the stem and seeds and roughly chop.

Place a heavy-based pan over low heat. Add the olive oil and almonds and let the oil heat up slowly, gently cooking the almonds until pale golden, at least 15 minutes. This method of cooking is called “confit”. Add the garlic, cumin and celery seed and cook, stirring, for 2 minutes longer. Add the Cayenne and the cauliflower. Stir well, increase the heat to medium, then cover and cook until the cauliflower begins to soften, about 7 minutes.

Remove the lid and add the canned tomatoes, bell pepper, and vinegar. Cook, stirring, until the vinegar has almost evaporated. Add the chicken stock and bring to a boil. Reduce the heat and simmer until the cauliflower is soft, 20 to 30 minutes.

Stir in the bread cubes, mixing well so the bread absorbs the oil and all the toasty texture has dissolved. Puree the soup with a hand blender. Season to taste. Reheat before serving and garnish with chopped parsley.

Charlie Ayers became Google’s chef in 1999, making lunch for all 40 employees. By the time he left in 2005 Charlie’s Cafe was feeding 1500 people. We made this unusually delicious soup after a special meal at his Palo Alto restaurant.