Description
This is a really delicious soup I make.
Ingredients
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 head cauliflower, broken into florets
- 3 tablespoons butter
- 2 leeks, white part only, chopped
- ¼ cup all-purpose flour
- 1 quart chicken stock
- ⅓ cup heavy whipping cream
- 1 teaspoon dried chervil
- 1 teaspoon kosher salt
- 1 tablespoon cracked black pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Arrange cauliflower florets on a baking sheet. Stir together oil and garlic in a small bowl; pour over cauliflower and toss to coat.
- Bake 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 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 pepper
- chervil
- and salt into soup; continue simmering until desired thickness is reached
- 10 to 15 more minutes.
Prep Time: 10 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 15 mins
Servings: 6