Roasted Cauliflower Soup

Now that it’s fall, who doesn’t like a bowl of soup.  Here’s a super recipe that’s a step away from the ordinary… and so delicious!  — Roasted Cauliflower Soup.

I kind of feel like I’m cheating because, you see, I’ve posted about it before, but I never gave you the recipe. I first tried the recipe when I reviewed A New Turn in the South Cookbook by  Hugh Acheson. Since it was a book review I felt that it wasn’t fair to share his recipe. But I’m sharing it today because it’s part of the menu for a dinner party I catered recently. BTW – I’ll share the whole menu soon.

I was excited to try the recipe again because I’ve bought a vita mix blender since the last time I made it.  I knew that I hadn’t gotten the texture quite right with my old blender…. And boy was there a difference! Such a creamy consistency it’s almost like a thick whipped cream.  The photo below is from my first attempt, without the vitamix, So, if you don’t have a fancy blender – not to worry.  It’s still delicious!

Roasted Cauliflower Soup from ascrumptiouslife.com

 

 

 

 

 

 

The recipe itself is quite easy.  First you roast some cauliflower florets for about 15 minutes.  I could stop right there – Roasted cauliflower – Mmmmm.  If you haven’t tried it – it’ll change your mind on cauliflower!!  But I digress….Then you cook some onion., leek and celery, add the cauliflower and stock.  Simmer, then finish off with cream and puree. Add a garnish (I left off the dill this time around, because I’m not a big dill person) and serve.  Thick and luscious and so different!!   btw – Hugh’s original recipe called for straining the pureed mixture as well, but I found it so smooth, I skipped that step.

Since I was making this for others,  I didn’t save any for myself – but rest assured, I’ll be making this for myself again, soon!

Roasted Cauliflower Soup

Yield: 6 servings

Ingredients

  • 3 cups cauliflower florets
  • 1 Tblsp olive oil
  • 2 Tblsp unsalted butter
  • 1/2 medium yellow onion, finely diced
  • 1 leek ( cleaned, dark green part discarded) thinly sliced I celery stalk, finely diced
  • 3 springs of fresh thyme
  • 1 bay leaf
  • 1 tsp dried parsley
  • 2 cups chicken stock
  • 1 tsp kosher salt
  • 1 1/4 cups heavy cream
  • 1/4 cup panko crumbs
  • Dash of dried lemon zest
  • 2 tsp capers, chopped
  • 2 Tblsp fresh dill ( optional)

Instructions

  1. Preheat oven to 425 degrees.
  2. Toss the cauliflower florets and olive oil. Place on a sheet pan. Roast for 15 minutes, until florets are slightly browned. Set aside.
  3. In a large soup pot, melt 1 Tblsp over medium high heat. Add the onion, leek and celery and sweat until they are translucent (5 minutes).
  4. Add the florets, herbs and chicken stock. Bring to a boil.
  5. Reduce heat and simmer for 15 minutes.
  6. Season with salt and add the cream. Remove the bay leaf and thyme stalks.
  7. Carefully, puree the soup, in batches, in a blender.
  8. In a small skillet, melt the remaining 1 Tblsp butter over medium heat, until slightly browned.
  9. Add the panko crumbs and toast until the crumbs are nicely toasted, but not burnt. Spread crumbs on a large plate to cool. Sprinkle dried lemon zest over the breadcrumbs. Set aside.
  10. Serve in bowls garnished with the breadcrumbs, capers and dill (optional).

Notes

Based on the recipe from A New Turn in the South by Hugh Acheson.

http://ascrumptiouslife.com/roasted-cauliflower-soup/

 

 

 

 

 

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