Roasted Cauliflower and Leek Soup Recipe

Directions

Ingredients :

2 cloves garlic, minced

2 tablespoons vegetable oil

1 head cauliflower, broken into florets

3 tablespoons butter

2 leeks, white part only, chopped

¼ cup all-purpose flour

1 quart chicken stock

⅓ cup heavy whipping cream

1 teaspoon dried chervil

1 teaspoon kosher salt

1 tablespoon cracked black pepper

Methods :

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.

Step 3

Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.

Step 4

Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.