- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 head cauliflower, broken into florets
- 3 tablespoons butter
- 2 leeks, white part only, chopped
- 1/4 cup all-purpose flour
- 1 quart chicken stock
- 1/3 cup heavy whipping cream
- 1 teaspoon dried chervil
- 1 teaspoon kosher salt
- 1 tablespoon cracked black pepper
- Preheat oven to 275 degrees F (135 degrees C).
- Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
- Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
- Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.
03/23/2017
recipepes.com
Roasted Cauliflower and Leek Soup, recipe
PT15M
PT1H
5
455 calories
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