Smoky Roasted Cauliflower SoupPosted: December 5, 2011
The sick has set in and since it is Sunday, I made a soup. the husband had a cram of cauliflower soup while on vacation which gave me an idea. I used Jamie Oliver’s broccoli-Stilton soup as a base and tweaked it.
This is very creamy but had no cream, milk, or roux. Just a potato to help thicken it. I roasted the cauliflower for more flavor and used a naturally smoked cheese and paprika to make it smoky. You could swap the cheese for a drizzle of truffle oil to make this vegan/dairy-free and skip the ciabatta crouton to make it gluten free.
Try it, it’s good.
What I Used:
1 head cauliflower
4 cloves garlic
2 stalks celery
1 medium potato. I used a Yukon gold. It was 272 gram weight.
1.5 liters of veg stock. I used the stock I made a couple weeks ago.
3 oz naturally smoked cheese. I used a Gouda.
Smoked hot paprika
About 2 oz dry sherry
What I Did:
Turn on the oven to 400
Break up the cauliflowers and put on a baking sheet lined with foil. Toss the peeled whole garlic cloves on the sheet and drizzle with olive oil, sea salt, and pepper. Stick in the oven for 25 min.
Trim the dark tops off the leeks and Clean by slicing in half lengthwise and running under water to rinse out the dirt. Rough chop the leeks and celery. In a soup vessel, heat about a tablespoon olive oil and add the leeks and celery and sweat over med low heat Peel and dice the potato.
Timer is up. Check the cauliflowers. Stir and put back in the oven for another 10-15 min until browned and soft and the garlics are roasted.
The celery leeks are looking wilted, turn down so the don’t burn and add the potato.
Timer is up. Check the cauliflower. It is done.
Add it to the pot along with the stock, smoked paprika, pepper and sea salt. I used about a tablespoon of all but the salt. That was like a teaspoon. Bring to a simmer and cook for about 40 min until all the veg are soft.
I made some croutons with some rosemary ciabatta on the oven and a simple salad. Luckily Meyer lemons are back in season so I used those to dress the salad along with olive oil. Shred the cheese while you are waiting.
Soup is ready.
Take an immersion blender to the soup. And blend until smooth. If you don’t have one, get one. You can get an inexpensive one and mine is the most used appliance in the kitchen.