GARDEN CUISINE®

Cauliflower Leek Soup

 

75 minutes

 

Ingredients:

2 minced garlic cloves

2 tbsp vegetable oil

1 head cauliflower, broken into florets

3 tbsp butter

2 chopped leeks, white part only

1/4 cup all-purpose flour

1 qt. chicken stock

1/3 cup heavy whipping cream

1 tsp dried chervil

1 tsp kosher salt

1 tbsp cracked black pepper

 

Directions:

Preheat oven to 275 degrees F. In a small mixing bowl, mix garlic and vegetable oil together. Pour the oil mixture over cauliflower (toss to coat). Arrange cauliflower florets on a baking sheet.

 

Bake cauliflower until tender and lightly browned (about 30 minutes). Melt the butter in a medium size saucepan over medium heat. Add the leeks and flour to the saucepan and mix in the melted butter until well blended (5-10 minutes). Add the cauliflower, chicken stock, and cream and simmer until flavors have combined (20 to 25 minutes) Stir the chervil, salt, and pepper into the soup and then simmer until desired thickness (10 to 15 minutes).

 

Submitted by: Kay Sharp