Name: Roasted Cauliflower and Leek Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Cauliflower, broken into florets - 1 head; Vegetable oil - 2 tablespoons; Garlic, minced - 2 cloves; Butter - 3 tablespoons; Leeks, white part only, chopped - 2; All-purpose flour - ¼ cup; Chicken stock - 1 quart; Heavy whipping cream - ⅓ cup; Cracked black pepper - 1 tablespoon; Dried chervil - 1 teaspoon; Kosher salt - 1 teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Cauliflower and Leek Soup

1. Cauliflower, broken into florets - 1 head

2. Vegetable oil - 2 tablespoons

3. Garlic, minced - 2 cloves

4. Butter - 3 tablespoons

5. Leeks, white part only, chopped - 2

6. All-purpose flour - ¼ cup

7. Chicken stock - 1 quart

8. Heavy whipping cream - ⅓ cup

9. Cracked black pepper - 1 tablespoon

10. Dried chervil - 1 teaspoon

11. Kosher salt - 1 teaspoon

How to cook deliciously - Roasted Cauliflower and Leek Soup

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in 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.

5. Stage

Stir pepper, chervil, and salt into soup; continue simmering until desired thickness is reached, 10 to 15 more minutes.