Roasted Cauliflower Cream Soup
Roasted Cauliflower Cream Soup
Ingredients
- 5 cups (500 g) frozen cauliflower, thawed
- ¼ cup (60 ml) olive oil
- 1 cup (95 g) leek, thinly sliced
- 1 potato, peeled and cubed
- 6 cups (1.5 litre) chicken broth
- ⅓ cup (75 ml) 15% cream, plus more for serving
- 2 egg yolks
- ¼ cup (10 g) mixed herbs, finely chopped (such as flat-leaf parsley, chives, green onion, dill)
- ⅓ cup (75 ml) olive oil
- 2 tsp (10 ml) lemon juice
- 2 radishes, cut into small dice
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- On a non-stick or parchment paper-lined baking sheet, toss the cauliflower with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Bake for 25 minutes or until golden, stirring halfway through.
- In a pot over medium heat, soften the leek in the remaining oil. Season with salt and pepper.
- Add the roasted cauliflower, potato and broth. Bring to a boil. Simmer over medium heat for 15 minutes or until the potato is cooked through.
- Meanwhile, in a small bowl, combine the cream and egg yolks.
- Remove the pot from the heat. Using a hand blender, purée the soup until smooth. Add the cream mixture. Return the pot to the heat and simmer for 2 to 3 minutes, stirring constantly. Strain the soup through a sieve. Adjust the seasoning.
Roasted Cauliflower Cream Soup