Sara Moulton gives a handy explanation of the different kinds of chorizo on the opposite page from this recipe. Basically, it boils down to Spanish-style, which is dry-cured, and Mexican-style, which is fresh. Either will work in this soup, although I recommend that you try to find a Spanish-style sausage, since the fresh Mexican kind is almost impossible to cut into slices.

The cauliflower took longer to get tender than Moulton stated in the original recipe. I've used my times, not hers, in the recipe. I also recommend that you chop the greens, rather than simply slicing them. It's easier to eat the soup if you're not trying to wrangle long slices of mustard greens or kale onto your spoon. Moulton recommends serving the soup with garlic bread. I think cornichons and rye bread or crackers would also makes nice accompaniments.

Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 6 servings

2 Tbsp olive oil
8 to 10 oz. chorizo or andouille sausage, sliced
1 medium onion, sliced (about 1 cup)
1 medium head cauliflower (about 2 pounds)
1 small Yukon Gold potato (about 4 oz.)
32 oz. chicken broth
1 bunch mustard greens, kale, or spinach, or a mixture; tough stems discarded; rinsed, dried, and thinly sliced OR chopped into bite-sized pieces
3 Tbsp fresh lemon juice
Salt and pepper
Paprika (preferably smoked) for garnish

Heat the oil in a large saucepan over medium heat. Add the chorizo and cook, stirring occasionally, until sausage is lightly browned, about 5 minutes. Transfer the chorizo with a slotted spoon to a plate. Add the onion to the pan and cook until softened, about 5 minutes.

Cut 2 cups of small florets from the cauliflower and set aside; chop up the remainder. Peel and thinly slice the potato. When the onion has softened, add the chicken broth, chopped cauliflower, and potato to the saucepan and bring to a boil over high heat. Reduce heat and simmer until cauliflower and potato are very tender, about 15 minutes. Transfer to a blender in 3 or 4 batches and purée until smooth.

Measure the puréed soup and return it to the saucepan. Add water, if necessary, to make 7 cups (I needed to add 1/2 cup of water). Stir in the reserved cauliflower florets and simmer for 10 minutes, or until tender. If you are using mustard greens or kale, add it to the pot along with the florets. When the florets are tender, add the chorizo and lemon juice. If you are using spinach, add it to the pot with the chorizo.

Season to taste with salt and pepper. Ladle the soup into bowls, sprinkle with paprika, and serve with desired accompaniments.