Roasted Cauliflower
Soup
I have been roasting
vegetables for many years, and when I just want a simple side dish, I’ll toss
my prepared vegetables with a little olive oil and seasonings and pop them into
a very hot oven to roast. Some of my favorite vegetables to roast are broccoli,
cauliflower, Brussels sprouts, and winter squash. I had a big bowl of leftover
roasted cauliflower in the refrigerator this past week and decided to turn it
into a creamy soup.
Ingredients:
1 Large Head of Cauliflower, or 8 Cups, Cut Into
Florets
4 Teaspoons Olive Oil, Divided
Salt & Pepper To Taste
3 Cloves Garlic, Minced
3/4 Cup Chopped Onion
4 Cups Chicken Broth
1 Cup Water
1/2 Cup Heavy Cream
Garnish:
1/4 Cup Finely Chopped Pancetta
1 Cup Whole Grain Bread, Cut Into Pea Size Pieces
1/4
Cup Fresh Parsley Leaves
Method:
1.
Preheat oven to 425 degrees.
2.
Toss the cauliflower with 2 teaspoons of olive oil and season with salt
and pepper.
3.
Spread the cauliflower onto a baking sheet, and roast for 30 to 35
minutes, stirring occasionally, until lightly golden brown and tender.
4.
While the cauliflower is cooking, heat 1 teaspoon of olive oil in a
frying pan and cook the pancetta over medium heat until lightly browned, about
4 minutes.
5.
Add the breadcrumbs, stirring to mix with the oil and pancetta, then
cook, stirring often until the crumbs are crisp and golden, about 5 minutes.
6.
Season with salt and pepper, toss with the parsley and set aside.
7.
Heat the remaining oil in a saucepan, and cook the onions and garlic
over medium low heat until soft, about 5 minutes.
8.
Add the broth and water to the onion mixture and bring to a boil.
9.
Add the cauliflower to the saucepan, and reduce to a simmer for 20
minutes.
10. Taste, and adjust
salt and pepper as needed.
11. Add the heavy cream
to the pot and then puree until smooth and creamy in batches.
12. Return the soup to
the pot and keep warm.
13.
To serve, ladle soup into individual bowls, then top with a couple of
tablespoons of the garnish.
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