But for this “Leftovers Soup,” I coarsely chopped the leftover roasted Brussels sprouts, heated them in the microwave, and combined them with the cauliflower soup, drizzled with balsamic reduction and a sprinkling of gray salt crystals.
To make Vanilla Chestnut Cream: In a food processor – combine one jar of whole roasted chestnuts, creme fraiche, sugar, salt, and vanilla extract. Puree until smooth, add water or cream to get the right consistency to swirl into the cauliflower soup upon serving.
Cauliflower Soup: Saute onions, celery and leeks in a good amount of butter until soft, then add chicken stock and cauliflower, cook until tender. Puree with an immersion blender, then season with salt, pepper, nutmeg.
Roasted Brussels Sprouts: Toss Brussels sprouts in olive oil, salt and pepper and roast until tender and the outer leaves are brown and crispy. Toss with a balsamic reduction.