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Рецепт Roasted Cauliflower and Leek Soup
by Colleen Mcconnell

Roasted Cauliflower and Leek Soup

I kept this soup simple to let the subtle flavors of the cauliflower and leeks shine through. I seasoned it with a little bit of fresh thyme, opted for water over broth, and drizzled a little extra virgin olive oil on the top of each serving. This could also be served "loaded" like a potato soup with some crumbled bacon, sharp cheddar, and sliced scallions - would be delicious!

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Avg. 5/5 1 голос
Подготовка: США American
Приготовление: Порций: 4 Servings

Ингредиенты

  • 1 Tbsp. olive oil
  • 1 head of cauliflower, cut into florets
  • 2 Tbsp. unsalted butter
  • 2 leeks, cleaned and sliced
  • 2 sprigs of fresh thyme
  • Water
  • Salt and pepper

Инструкции

  1. Toss the cauliflower florets in the olive oil and season with salt. Spread out on a sheet pan and roast in a 425°F oven for about 20 minutes, or until golden brown and tender.
  2. Meanwhile, heat the butter in a large dutch oven over medium heat. Add the leeks, the thyme sprigs, and a pinch of salt. Saute until the leeks are soft but not browned, about 10 minutes.
  3. Add the roasted cauliflower to the dutch oven along with enough water to just about cover the vegetables (about 3-4 cups). Simmer this mixture for about 15 minutes, or until the cauliflower is very tender. Season with salt and pepper to taste, and remove the thyme sprigs.
  4. Transfer to a blender and puree until smooth. If the soup is too thick, add more water.