As the winter season draws to a close, we are definitely looking forward to spring’s bounty.  For those of you in the northern hemisphere, here’s a warming soup to get you through those cold winter days to come.  Just in time for autumn harvest.  This was a huge hit with Cathy & Dave when they visited, I think Cathy even asked for leftover soup for breakfast the next day…

Roasted Cauliflower Soup

  • 1 large cauliflower, chopped into thick pieces
  • 3-4 shallots, roughly chopped
  • 1 leek, roughly chopped
  • 10 garlic cloves
  • 500ml (2 cups) chicken stock
  • 300ml heavy cream

Combine cauliflower, shallots, leek and garlic in a roasting pan. Drizzle with olive oil.  Roast for 1 hour at 200 C, turning occasionally. Bring stock and cream to simmer in a saucepan.  Transfer to a blender, and blend in cauliflower mixture. Salt & pepper to taste.  Serve with hot buttered soldiers (non-Aussies, read: buttered slices of sourdough toast)

* Adapted from the Gourmet Traveler

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