Roasted Leek And Cauliflower Soup With Green Apple Vinaigrette

• For the Green Apple Vinaigrette:
• 1 tablespoon extra virgin olive oil
• 1 tablespoon plus 1 teaspoon sherry vinegar
• 1 teaspoon fish sauce
• 1/2 teaspoon Dijon mustard
• 1/4 cup Granny Smith apple, diced very small (brunoise, 1/8 inch cubed)
• For Soup:
• 4 large leeks
• 3 cups cauliflower florets with stems
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• Pinches of kosher salt, plus more to taste
• 1/4 cup calvados (apple brandy)
• 3 cups good chicken stock
• 1/2 cup half-and-half

1. In a small bowl, emulsify the olive oil, vinegar, Dijon and fish sauce. Add diced apple and stir to combine. Cover with plastic wrap and set aside until soup is ready, about one hour.
2. Preheat oven to 400u0b0F.
3. Thoroughly wash and trim ends of leeks -- root and dark green tops -- so you just have white and pale green stalks. Cut into 4-inch sections, then slice in half lengthwise and rinse again under running water, separating edges where you can see dirt. Place pieces in a large bowl of water and agitate to release any remaining dirt. Scoop leek halves out of water (do not pour out or dirt will just go back onto leeks) and thoroughly dry in a salad spinner or clean towels.
4. Spread cauliflower florets and leek sections out on a large rimmed baking pan (jelly roll pan) and evenly toss with olive oil, coriander seeds, cumin seeds, and a few good pinches of kosher salt. Cover pan tightly with foil; roast for 30 minutes until leeks are melted and the cauliflower is tender.
5. Transfer roasted vegetables to a large saucepan. Over medium heat, add calvados and cook until almost completely evaporated, about 5 minutes. Add chicken stock and simmer for 10 minutes. Add half-and-half and simmer for 5 minutes more, stirring. Taste for salt, remembering that vinaigrette will add some salt (I did not add any additional salt).
6. Divide soup in half between a blender and large Pyrex measure, reserving saucepan. Allow to cool slightly before pureeing batch in blender. Transfer pureed soup back to saucepan. Repeat with remaining soup in Pyrex measure before returning to saucepan. Serve immediately, topping each bowl with about a teaspoonful of green apple vinaigrette. Enjoy.

extra virgin olive oil, sherry vinegar, fish sauce, mustard, apple, leeks, cauliflower, extra virgin olive oil, coriander seeds, cumin seeds, kosher salt, calvados, chicken

Taken from food52.com/recipes/20333-roasted-leek-and-cauliflower-soup-with-green-apple-vinaigrette (may not work)