Scallion Soup with Turkey and Cauliflower

Instructions

1. Prep the scallions: Chop the white and light green parts and keep the dark green parts whole and set them aside for later.
2. Make the scallion soup with turkey and cauliflower: To a heavy-bottomed pot over medium heat, add the oil. Add the chopped onion and cook, stirring occasionally for 4 minutes, until tender.
3. Push the onions to the side and add the ground turkey. Season with salt and sear for 6 minutes, until the turkey develops a golden brown crust on the bottom. Deglaze the pan with a splash of water if the brown bits at the bottom of the pan darken too quickly.
4. Add a tablespoon of oil to the pot. Add the sliced garlic and fennel seeds and cook until fragrant, for one minute. Add the cauliflower and stir everything together.
5. Add the chicken broth and season with a few big pinches of salt. Remember, you are seasoning a large amount of liquid. Bring to a boil, partially cover the pot with a lid and reduce the heat to medium or medium-low, to a simmer. Simmer the scallion soup for 15 minutes.
6. Meanwhile, bring a large pot of water to a boil. Season with a big pinch of salt. Cook the pasta for 3 minutes less than what the packaging calls for, until al dente. Drain and rinse the pasta from excess starch.
7. In the same pot of boiling water, submerge the parsley and the reserved scallions. Cook for 2 minutes, until bright green and tender.
8. Make the green paste for the scallion soup: To a blender, add the blanched parsley, scallion and 1 cup of the simmering soup. Remove the plug from the blender lid (to allow the steam to escape), cover the hole with a towel and blend until smooth. Add more soup if needed.
9. Once the scallion soup with turkey and cauliflower is done simmering, remove off the heat. Pour the herb mixture in the soup, alongside the drained pasta and shelled edamame. Add the remaining grated garlic and vinegar. Stir everything to combine. Taste and season with more salt, if needed.
10. Divide into bowls and serve.