Food From a Hungry Ghost

This is the first week we’ve been able to harvest and use our tarragon. We’ve been growing this particular herb now for 2 years. It dies down in winter to become a wooden tangle if not trimmed back. In the spring and summer it grows aggressively, like anything bittersweet should.

I never get tired of finding uses for tarragon – it’s both pungent and sweet making it a perfect addition in butter, soups, herb oil, chickpea salad, or herbed vinegar. I’ll catch myself plucking a single blade just so I can enjoy the anise and fennel aroma. For my first harvest I’ve decided to make a cauliflower soup using some of my haul.

French Apple and Cauliflower Soup

• 2 ea cauliflower heads, small
• 5 c vegetable broth, warmed
• 2 Tbsp butter
• 1 ea medium yellow onion, diced
• 3 ea garlic cloves, thinly sliced
• 1 cup apple sauce, unsweetened
• 1/8 tsp thyme, dried
  
• 1 cup cashews, soaked overnight in water
• 1/4 c tarragon leaves, fresh
• 2 Tbsp apple cider vinegar
• 1 Tbsp maple syrup
• Salt, to taste

1. Trim and break apart the cauliflower heads. Toss in some olive oil and salt (just a pinch or two) and then spread evenly on a lined/oiled baking sheet. Roast at 400°F/200C for 25 minutes, until the cauliflower is tender and beginning to char where it touches the sheet pan. Reserve.
2. In a stock pot or dutch oven, melt the butter. Once it’s completely melted and begins to sputter, add the onions and garlic. sweat for 5 minutes over medium heat, until the onions begin to turn translucent. Add the 2 pinches of salt, the thyme and toss to distribute evenly until the thyme is especially aromatic (about 30 seconds).
3. Add the apple sauce and cauliflower and toss to combine everything. Add the broth/stock and bring to a simmer. Reduce the heat to medium low and allow to simmer for 15-20 minutes (until the cauliflower is especially tender and breaks apart easily. Remove from the heat.
4. Combine the soup with the soaked and drained cashews in a blender. Blend to smooth then add the taragon, vinegar and maple syrup. Blend until completely combined and smooth and add salt to taste.

Makes about 2 1/2 quarts of soup.