Roasted Cauliflower Soup

Chef at work shelling peas

Serves: 4 as an Entree, 8 as an Appetizer

Cauliflower is one of those under-appreciated vegetables that never gets star billing. But roasting brings out the sweet flavor and makes it worthy of a first course presentation or a hearty entree.

 

¼ cup olive oil plus more for rubbing florets

1 large onion, chopped

1 leek, washed and chopped

5 cloves garlic

1 head Cauliflower, cut into florets; reserve ¼ for garnish and chop the rest.

1 large potato, preferably Yukon Gold, peeled and chopped into 1” cubes (keep in cold water until used)

2 quarts chicken stock

2 quarts water

1 cup heavy cream

Salt & white pepper

Fresh crisp bacon pieces (optional garnish)

Olive oil (optional)

1. Preheat oven to 425 degrees F. Coat cut pieces of cauliflower generously with olive oil. Place in pan and roast for 20 minutes, or until just beginning to brown on edges. Remove and set aside.

2. Heat ¼ cup olive oil over medium low heat in a large sauce pot. Add onions, leeks, and garlic sauté until onions start to caramelize; you don’t want them too brown.

3. Add  potato sauté for 5 minutes.

4. Add stock, water, and roasted cauliflower.  Simmer soup for 30 minutes.

5. Add cream and season with salt & white pepper; heat through.

6. Puree in blender until smooth.

For garnish, slice reserved cauliflower florets 1/4 “thick and sauté in olive oil.

Garnish with caramelized cauliflower, crispy bacon and olive oil.

 

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