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Roasted Cauliflower and Leek Soup Recipe

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Roasted Cauliflower and Leek Soup Recipe

Directions

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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.

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