Roasted Cauliflower Cream Soup

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 400°F (200°C).

2. 2

   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.

3. 3

   In a pot over medium heat, soften the leek in the remaining oil. Season with salt and pepper.

4. 4

   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.

5. 5

   Meanwhile, in a small bowl, combine the cream and egg yolks.

6. 6

   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.