Roasted Cauliflower and Leek Soup

I know — it’s summer, but I’ve been craving soup, and this one is perfect!

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Yields: 4–6 servings

Ingredients:

  •  1 large head cauliflower (2½–3 pounds), cut into florets
  • 1½ tablespoons extra-virgin olive oil
  • Kosher salt to taste
  • Ground black pepper to taste
  • 3 cups leeks (pale green and white parts only, 2 large), chopped
  • 1 cup (approximately 2–3 ribs) celery, chopped
  • ⅓ cup dry white wine
  • 1 large clove garlic, smashed
  • 2 cups chicken or vegetable stock, either homemade or low sodium
  • ½ teaspoon fresh thyme leaves
  • 1½ cup whole milk (and more as needed)
  • Optional: fresh chives for garnish

Directions:

Preheat oven to 425° F. Line a large baking sheet with aluminum foil. Toss the cauliflower florets with approximately 1 tablespoon olive oil and spread in a single layer on the prepared baking sheet. Sprinkle with salt and pepper. Roast the cauliflower until golden brown and tender, tossing once midway through, approximately 25 minutes. Remove from the oven and set aside 1½–2 cups of florets for garnishing the soup.

While the cauliflower is roasting, heat the remaining olive oil in a Dutch oven or heavy-bottom saucepan over medium-low heat. Keep a small cup of water nearby. Add the leeks and celery to the pan with a pinch of salt and sweat the vegetables for several minutes. A brown glaze will eventually begin forming on the bottom of the pan. Add 1 tablespoon of water to deglaze the pan, stirring the brown bits back into the vegetables. Repeat this process for approximately 5 minutes until the leeks are lightly caramelized, then deglaze with the white wine. Add the smashed garlic, stock and thyme leaves and bring the mixture to a gentle simmer. Reduce the heat to low and cover the pot until the cauliflower has finished roasting.

Carefully ladle the infused stock mixture and roasted cauliflower into a blender and purée, in batches if necessary, until silky. Return the soup to the pot and stir in the milk. Season with salt and pepper to taste. Before serving, garnish each bowl of soup with roasted cauliflower and chives, if using.

from Edible DC

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