Roasted Cauliflower Soup with Parsley-Chive Swirl

• 2 1/2 pounds cauliflower, cut into 1-inch florets 
• 1 large leek, white and pale green parts only, halved lengthwise, rinsed and cut into ½-inch pieces
• 3/4 cups extra-virgin olive oil, divided
• 1 teaspoons kosher salt, divided
• 1 teaspoons ground pepper, divided
• 1 1/4 cups fresh parsley
• 1/3 cup fresh chives
• 6 cups low-sodium no-chicken or chicken broth
• 2 1/2 teaspoons white-wine vinegar

Preheat oven to 400°F. Coat 2 large rimmed baking sheets with cooking spray.

Toss cauliflower and leeks with ½ cup oil and 1¼ teaspoons each salt and pepper in a very large bowl (you may need to do this in 2 batches). Divide the vegetables evenly between the prepared baking sheets. Roast, switching the pans from top to bottom and back to front halfway, until soft and browned on the bottom, 25 to 30 minutes.

Meanwhile, place parsley, chives and the remaining ½ teaspoon each salt and pepper in a blender; pulse several times to chop, scraping down the sides once or twice. With the motor running, slowly add the remaining 1 cup oil and process until smooth. Transfer to a bowl and rinse out the blender.

Transfer the roasted vegetables to a large pot and add broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 10 minutes. Puree the soup in batches in a blender. (Use caution when pureeing hot liquids.) Stir in vinegar. Serve with some of the herb sauce swirled on top.

To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.

Serves 6; 329 calories.

VERDICT:  This reminded me strongly of our family spinach dip, which I think comes from the black pepper.  It's a fair number of dishes, but few enough ingredients, one of which is the ever-present chive!  We made this with the first chives of the season--just before they started to flower.  Keep.