Roasted Cauliflower and Leek Soup

 

Lately I have been battling an unpleasant cold that seems to be afflicting many people I know in the city. After eating boring food for a few days, because I could barely taste anything, I decided to muster the energy to whip up a pot of soup. I was craving something creamy and hearty but not too heavy. After flipping through my trusty Barefoot Contessa Back to Basics cookbook (when in doubt I always consult Ina), I got the idea to make a roasted cauliflower and leek soup instead of a potato leek soup as she does. I used the basic principles of her recipe, which is to roast a bunch of veggies until tender and then puree them with stock and wine. I like the combination of cauliflower, which is usually a subtle vegetable, with the more robust leeks and shallots. Roasting the vegetables really enhances the flavor of the soup versus just cooking them in liquid from the beginning. Ina adds cream to her soup to make it super velvety, but I found that by just adding a bit of crème fraiche and parmesan that I was able to get a very creamy and rich soup without too much fat. You can get creative with garnishing this soup depending on how simple or elaborate you are feeling. I would suggest additional parmesan cheese, a drizzle of truffle oil (very impressive for a dinner party!), some homemade croutons and perhaps a sprinkling of parsley or fresh chives. I have to admit that this soup is even better the next day, so if you have the time I would suggest making it in advance.

Roasted Cauliflower and Leek Soup Ingredients: 1 head of cauliflower, cut into florets 2 leeks, ends trimmed and cut into 3/4" inch slices 2 shallots, quartered 1/2 cup dry white wine 4 cups chicken or vegetable stock 1/4 cup shredded parmesan, plus more for serving 1/4 cup crème fraiche kosher salt and freshly ground pepper olive oil Instructions: Preheat the oven to 400 degrees. Toss the cauliflower florets, leeks and shallot in a large bowl in a tablespoon of olive oil or two and sprinkle generously with salt and pepper. Arrange in a single layer on a baking sheet and roast until very tender, about 30-40 minutes, turning the vegetables halfway through the cooking time. Transfer the roasted vegetables to a food processor and add 1 1/2 cups of the stock. Puree until smooth. pour the puree into a large soup pot and add the wine and rest of the stock. Bring to a boil for about 5 minutes (to cook off some of the alcohol) and then turn the heat down to low and simmer for about a half hour covered.  Before serving, stir in the parmesan cheese and crème fraiche. Season to taste with more salt and pepper. Serve the soup topped with additional parmesan cheese, a drizzle of truffle oil and chopped parsley or chives, if desired. Serves 4-6 as an appetizer portion, or 2 as main course with leftovers. View Printable Version

Comments

[Liz Daley]

so easy and yummy. Def does the trick on a cold night!