Roasted Cauliflower Soup with Chimichurri and Poblano Creme Fraiche

INGREDIENTS

• 5-6 tablespoons olive oil
• 2 1/2 - 3 cups water
• 2 tablespoons heavy cream
• 1 tablespoon olive oil
• 1 head cauliflower, sliced, including the core
• 2 tablespoons creme fraiche
• 1/2 yellow onion, diced
• 1/8 teaspoon kosher salt
• pinches sugar
• 3 tablespoons unsalted butter
• 1 leek, light green parts only, diced
• 1 cup chicken broth
• 2 tablespoons mint leaves
• 1/2 tablespoon fresh lemon juice
• 1 serrano chili, seeded, coarsely chopped
• 2 cups cilantro leaves
• 2 garlic cloves, peeled
• 2 ribs of celery, diced
• 1 poblano or pasilla pepper, roasted, peeled and seeded
• 1/2 teaspoon garlic, chopped
• 1 tablespoon parmesan cheese
• 1/2 teaspoon kosher salt
• 2 garlic cloves, peeled and coarsely chopped or smashed
• 1 teaspoon salt