Roasted Cauliflower Soup

1 large head of cauliflower, about 1-1/2 pounds, separated into florets and stem peeled and chopped
1 onion, chopped
1 leek, white and light green parts only, chopped
1 large potato, around 1 pound, peeled and chopped
2 stalk of celery, chopped
4-5 cups chicken stock or low-sodium broth
Salt and pepper, to taste
1 cup milk, boiling

A piece of cheesecloth tied with twine containing the following:
4 sprigs parsley
4 sprigs thyme
1 clove garlic, crushed
1 bay leaf
1/2 tsp whole black peppercorns

Suggested garnishes:
Extra virgin olive oil or butter
Freshly grated nutmeg
Freshly chopped parsley

Heat oven to 450. Toss the cauliflower with some olive oil, salt, and pepper. Roast for 30 minutes, stirring every ten minutes.

Meanwhile, place a large pot over medium heat. Add the onion, leek, potato, celery, one cup of stock, and a teaspoon or so of salt. Cover. Turn the burner down to low once a boil is reached and simmer until the cauliflower is done.

Add the roasted cauliflower to the pot along with the rest of the stock and the herb/spice packet. Simmer for another half hour, or until the potatoes are tender. Puree with a blender, food processor, or immersion blender. Stir in the boiling milk. Taste and season with salt and pepper. Serve with a garnish or two.

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