ROASTED CAULIFLOWER AND LEEK SOUP
This is a really delicious soup I make.
Provided by Brandon Squige Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 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.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 15.4 g, Cholesterol 33.9 mg, Fat 15.9 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 855.6 mg, Sugar 3.9 g
ROASTED CAULIFLOWER AND GARLIC SOUP
Provided by Valerie Bertinelli
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
- In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
- In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
- Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.
POTATO, LEEK, AND ROASTED GARLIC SOUP
One night I was watching Emeril and he made a garlic soup. I made the garlic soup and enjoyed it, but decided I'd rather have something else in it rather than having to put bread in the soup to make it feel like it had substance. So I took what I knew of the garlic soup and I took what I knew of leek soup and a smashed them together.
Provided by Ambrosia for Guen
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut top off of head of garlic and place in foil. cover with olive oil and salt and pepper. Wrap garlic and roast at 400°F until very lightly golden. set aside to cool.
- Chop cloves of garlic and slice white and light green parts of leeks. heat a table spoon or two of olive oil in a stock pot and add chopped garlic and sliced leeks. Sauté until soft. Cut potatoes into small wedges and add to the pot. sauté for just a few seconds and salt and pepper. Cover with water. Add half of the qt of chicken stock. from here, you add water and stock to taste.
- Squeeze roasted garlic out of the head/clove pods and into the stock pot with the soup. Smash any large pieces. Bring soup to a boil.
- Turn heat down to simmer until potatoes are soft. Salt, and pepper to taste. Add any other herbs or spices at this time (thyme is always lovely with chicken stock).
ROASTED CAULIFLOWER, LEEK & GARLIC SOUP
This came from the Clean Eating Magazine. Can be prepared ahead of time and refrigerated for up to 5 days or frozen up to 1 month.
Provided by njs1109
Categories Cauliflower
Time 1h
Yield 8 cups, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425. Place large baking sheet in oven. While preheating, toss leeks garlic and cauliflower with 1 tbsp oil, sea salt, black pepper and nutmeg. Roast in center of oven, stirring occasionally until cauliflower is browned and almost tender, 25 to 30 minutes.
- Remove garlic from baking sheet and set aside. Scrape leeks and cauliflower into large saucepan. Add chicken broth and bay leaves. When cool enough, squeeze garlic from skins into saucepan and discard skins. Bring to a boil then reduce heat. Cover and simmer until leeks are very tender, 10 to 15 minutes.
- Working in batches puree in a food processor or blender and pour into saucepan. Stir in milk. Reheat before serving.
- Place basil in a blender. Add hot water and puree until smooth. Ladle soup into warm bowls. Add a spoonful of basil into each, using a toothpick swirl decoratively into soup.
Nutrition Facts : Calories 78.8, Fat 2.3, SaturatedFat 0.4, Cholesterol 0.5, Sodium 126, Carbohydrate 11.6, Fiber 2.5, Sugar 2.8, Protein 5
ROASTED POTATO LEEK SOUP
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
- In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
- When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
- Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
- Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
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ROASTED CAULIFLOWER AND POTATO SOUP - IOWA GIRL EATS
From iowagirleats.com
5/5 (7)Servings 6Install 56Estimated Reading Time 4 mins
- Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Add cauliflower florets then toss with 1 Tablespoon oil, salt, and pepper. Roast for 20-30 minutes or until lightly caramelized then set aside.
- Meanwhile, heat remaining 2 Tablespoons oil in a large soup pot over medium heat then add onions and leeks, season with salt and pepper, and then saute until lightly caramelized, 10 minutes. Add garlic then saute until fragrant, 1 minute.
- Add chicken broth and dried dill then turn heat up to bring to a boil. Add roasted cauliflower then reduce heat and simmer for 10 minutes. Transfer cauliflower plus a little broth to a blender then blend until very smooth, and then pour back into the soup pot. Bring soup back up to a bubble then add potatoes, cover and reduce heat, and then simmer until potatoes are tender, 8-10 minutes. Stir in fresh dill and a little lemon juice (start with a little, you can always add more.) Taste then add salt and pepper, and then serve.
POTATO CAULIFLOWER AND LEEK SOUP - LAURA IN THE KITCHEN
From laurainthekitchen.com
- In a large heavy bottom pot, add the oil and butter and preheat over medium heat, add the leeks along with a pinch of salt and cook until slightly caramelized and softened, about 10 minutes.
- Add the potatoes and cauliflower and enough stock to cover about two inches above the veggies, bring to a boil, partially cover, simmer on low until the potatoes are tender.
- Once the potatoes are tender, taste for seasoning and adjust to your preference, remove from the heat, puree using an immersion blender then stir in the half and half and put back on low to keep it warm, meanwhile make your topping.
- In a small skillet, add the oil, once hot over medium heat, add the remaining 1/4 cauliflower head (finely chopped) and garlic, saute until they get brown and crispy, at the last minute, add in the parsley and season with salt and pepper.
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- Heat oven to 400°F. Cut top third of the garlic bulb off so that the majority of the cloves are exposed. Place the garlic in a small oven proof dish, exposed cloves facing up. Pour approximately 2 tablespoons olive oil over garlic bulb, and roast at for 30 minutes or until garlic is soft.
- Arrange sliced cauliflower on a rimmed baking sheet, brush with additional olive oil and sprinkle with a little salt and 1 teaspoon lemon pepper. Roast in the oven with the garlic for 20 to 30 minutes (stir midway through) until cauliflower is lightly browned and fork-tender. Remove cauliflower and garlic from oven and set garlic aside to cool. (NOTE: Place garlic on a separate oven rack underneath if there isn't room for both to be on the same rack.)
- While the garlic and cauliflower are roasting, cook leeks with a little olive oil over med heat until softened and beginning to brown, about 5 minutes. Add green onions, potato, 1/2 teaspoon salt, and 1 cup of the stock to the pan with the leeks; cover and simmer 10 to 15 minutes, or until potatoes are fork-tender.
- Reserve a few pices of the cauliflower for garnishing soup, if desired, and add the remaining cauliflower to the soup with the potatoes, breaking up any large pieces. Sprinkle crushed red pepper flakes over the cauliflower. Squeeze the garlic bulb from the bottom to remove garlic cloves, coarsely chop the garlic, and stir in to the soup with the Romano cheese. (Reserve roasted garlic oil for garnish, if desired.)
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