Roasted Cauliflower Soup with Homemade Croutons

October 22, 2011

Cauliflower become absolutely delicious when roasted. It becomes buttery and sweet and is just delicious when pureed into a soup. Roasted cauliflower soup is a simple dish that can be made any night of the week. The homemade croutons add a bit of crunch and texture. Serve this soup with a winter green salad of kale and you are set for a comforting meal.

INGREDIENTS FOR THE SOUP

2 heads cauliflower chopped into florets

4 cloves garlic roughly chopped

3 cups chicken stock

1/4 cup cream

1 tablespoon butter

sea salt

olive oil

flat leaf parsley roughly chopped

INGREDIENTS FOR THE CROUTONS

1/4 of a loaf of sour dough sliced length-wise lightly

small chunk of parmesan finely shaved on a microplane grater

black pepper

1 teaspoon butter

INSTRUCTIONS FOR SOUP

Preheat oven to 425º

Coat cauliflower and garlic in olive oil and roast on a baking sheet for about 20 minutes or until a nice golden brown. Turn once or twice to avoid burning

Add cauliflower mixture to a pot with chicken stock (or low sodium chicken/vegetable broth if using store bought) and butter and cook for another 20 minutes until very soft.

In a blender, puree cauliflower and some of cauliflower water and cream in batches until very smooth. You can adjust the amount of water to get your desired thickness.

When you are through, keep soup warm, while you make the croutons.

INSTRUCTIONS FOR CROUTONS

Butter bread, add fresh Parmigiano-Reggiano and pepper and add to the 425º oven

Bake until golden brown and crispy at the edges. About 7 minutes.

Cut into bite sized chunks.