Tuesday, March 6, 2012

Roasted Cauliflower and Caramelized Mushroom and Leek Soup

I have to say, I am not the biggest fan of liquid food. But Husb likes soup, so I try. I have to say, this soup is VERY yummy! There is lots of depths of flavor, its comforting, and hearty.

Roasted Cauliflower and Caramelized Mushroom and Leek Soup


1 head of cauliflower, cut into florets
4 tbsp oil, divided
2 tbsp butter
1 shallot, diced
2 leeks, sliced
2 cloves garlic, minced
1 lb cremini mushrooms
4 cups chicken broth (veggie broth to made vegetarian)
1/2 cup half and half
diced green onions for garnish


Toss cauliflower in 2 tbsp oil and salt and pepper.

Place in a 400 degree oven for 20-30 minutes, stirring once or twice, until edges are browning.

Meanwhile, heat remaining oil and butter in a pan on medium. Once hot, add mushrooms, shallot, and garlic.

Place sliced leeks into a bowl of water and separate rings well to rinse grit.

Dry well and add to pan.

Saute 20 minutes or so, until caramelized.

Add 1/2 cup of the broth to deglaze the pan.

Add mushroom mix, cauliflower, and remaining broth to soup pot. Bring to a boil and reduce to a simmer. Simmer 30 minutes.

Puree soup with a immersion blender or food processor to desired consistency.

Add half and half. Bring back to heat.

Garnish and serve.

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