RECIPE: Roasted Cauliflower Soup

swiss miss

snow pup

soup pot soup!!!

The days when you take an old, almost yucky head of cauliflower from your fridge and trim off the yuck and turn it into something glorious.  Those are the very best days.

Days with a gentle snowfall and the discovery of a big ol’ tin of Swiss Miss with tiny marshmallows and a throwback vintage label are pretty cool too.

Oh and also, Latke waffles?!  Hashbrowns and waffles combined in one delicious crispy edged piece of breakfast.  Could there be anything better?  Top them with cheddar, sour cream and maple syrup if you’re anything like me and can never decide between sweet or savory.

Sunday Funday indeed.

-Leek

ROASTED CAULIFLOWER SOUP

Takes 1 hour
Makes 8-10 cups and a whole lotta servings, depending on how much soup you like to eat at one time

Olive oil
1 large head cauliflower, broken into florets
3 garlic cloves, peeled
2 tablespoons butter
2 carrots, peeled and diced
1 yellow onion, diced
A few pinches red pepper flakes, to your taste
6 cups chicken (or vegetable) stock
2 cups water
¼ cup finely grated parmesan (about 1 ounce)
Kosher salt and freshly ground black pepper, to taste

Preheat your oven to 450 degrees.  Drizzle some olive oil over a baking sheet.  Add cauliflower and garlic.  Toss with a few more drizzles of olive oil and a whole lot of Kosher salt and freshly ground black pepper.  Bake for 30 minutes.  You can shake the pan halfway through for more even cooking but little charred bits of cauliflower will only enhance the soup’s flavor, so you can also just neglect the pan completely for thirty minutes.  Remove cauliflower from oven and allow to cool.

In a stock pot, melt butter over medium heat.  Add carrots and onion and cook for 5-7 minutes until soft.  Add a few good pinches of red pepper flakes (if a little subtle heat is something you crave—leave it out that’s not your thing) and cook 2 minutes more.  Again, some pieces of the veggies may brown.  That’s perfectly okay.  Char equals flavor.

Add stock and water.  Bring to a boil.  Once boiling, add cauliflower.  Return soup to a boil and the reduce to a simmer.  Simmer for five minutes over low heat.  Remove from heat.  Puree with an immersion blender (or in batches in the food processor or blender or leave a little chunky).  Stir in parmesan and add more salt and pepper to taste.

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