Cauliflower And Pear Soup

• 1 T olive oil
• 2 T butter
• 1 large leek, white and light green parts, chopped
• 1 small shallot, chopped
• 1 head cauliflower, green leaves and trunk removed, florets chopped
• 2 small yukon gold potatoes, peeled and chopped
• 1 large or 2 small pears, peeled, cored, and chopped
• 5 leaves fresh sage (or about 2 tsp chopped)
• 1 T chopped fresh thyme leaves
• 5 to 6 cups chicken stock
• kosher salt + freshly ground black pepper
• 2 to 3 tsp sherry vinegar, or to taste (champagne vinegar also works well)
• 2 T finely chopped chives, for serving

1. Heat the oil and butter in a soup pot over medium heat. Add the leek and shallot, and cook until they are soft, stirring occasionally, about 5 minutes.
2. Add the cauliflower, potato, pear, sage, and thyme, stirring to thoroughly coat them with the oil and butter. Season with salt and pepper. Cook until lightly browned, stirring frequently, another 8 to 10 minutes. You're aiming for a little caramelization around the edges for depth of flavor.
3. Add 5 cups chicken stock. Season to taste with salt and pepper. Bring to a simmer, lower heat to just maintain the simmer, and cook until all of the ingredients are very tender, about 30 minutes.
4. With an immersion blender or regular blender, puree the soup until it's smooth. If using a blender, you may need to do this step in batches, then return to pot. You're looking for a smooth, velvety texture, so take your time to blend thoroughly. Thin with more chicken stock, if needed, until you reach desired consistency.
5. Season to taste with vinegar and salt and pepper. Serve in heated bowls, garnished with chives.

olive oil, t, shallot, cauliflower, gold potatoes, sage, t, chicken stock, kosher salt , sherry vinegar, t

Taken from food52.com/recipes/14364-cauliflower-and-pear-soup (may not work)