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.

 

Recent Posts

April 26: Coho’s Smokehouse

This April, Coho Restaurant will be firing up the smoker to bring you an exciting new pop-up restaurant dining experience. We are drawing from some classic Mid-West and Southern traditions and will be offering Smoked BBQ meats like brisket, chicken, and pulled pork. We’re also cooking up savory veggie options

Read More »

April 19: Le Petite Coho Bistro

This April Coho Restaurant pop-up will present an eclectic take on the classic French bistro by drawing inspiration from Paris, New Orleans, Montreal, and Saigon. Come in to try a Southern spin on mussels and frites or a Vietnamese take on traditional French onion soup. Lunch take-out service available from

Read More »

March 22: Spanish Tapas & Wine

Transport yourself to Spain for a fun evening of Spanish-inspired small plates and bites paired with five extraordinary wines. Marshall Jorgensen from Sorting Table will host the evening. Dinner is $85/pp with optional $30 wine pairing. One seating at 6:00 p.m.   Reserve   Why stop with just a fantastic

Read More »
Scroll to Top