Roasted Cauliflower and Leek Soup recipe
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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
Nutrition Info
- 209.2 caloriescarbohydrate: 15.4 gcholesterol: 33.9 mgfat: 15.9 gfiber: 3.4 gprotein: 3.8 gsaturatedFat: 7.6 gservingSize: -sodium: 855.6 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Roasted Cauliflower and Leek Soup
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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.
Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
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.