Vegetable Cream Soup

1 lb. cauliflower
1 1/2 lbs. broccoli
2 tablespoon extra-virgin olive oil
2 cloves garlic, minced
10 cups vegetable stock
1 teaspoon salt
1 tablespoon dijon mustard
1 teaspoon dried tarragon leaves
sea salt and freshly ground black pepper, to taste
heavy cream, optional

Trim the broccoli and cauliflower and chop coarsely. Be sure to use the core of the cauliflower and the broccoli. Save a few tiny florets of broccoli to add later.

In a large pot, heat the oil over medium heat. Add the garlic and sizzle until it smells fragrant.

Add the broccoli, cauliflower, stock, and salt.

Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.

Puree in batches in a food processor or blender—a blender works best for this—with the mustard and tarragon. Add the broccoli florets and season to taste.

Thin with stock or water if the soup is too thick. Add the cream if desired.

Makes 12 cups.

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