Roasted Cauliflower and Leek Soup Tasty Recipes

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Roasted Cauliflower and Leek Soup

"This is a really delicious soup I make."

Ingredients :

• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 head cauliflower, broken into florets
• 3 tablespoons butter
• 2 leeks, white part only, chopped
• 1/4 cup all-purpose flour
• 1 quart chicken stock
• 1/3 cup heavy whipping cream
• 1 teaspoon dried chervil
• 1 teaspoon kosher salt
• 1 tablespoon cracked black pepper

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H15M

• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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