ROASTED CAULIFLOWER POTATO LEEK AND GARLIC SOUP
This soup is made from roasted vegetables that are easily found in Winter, just the time you're craving something creamy and comforting. I love creamy soups so I used cream, but this would be great with low fat milk or extra stock and no dairy.
Provided by Mama D
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Toss cauliflower, leeks and potatoes with 1-1/2 tablespoons olive oil and salt and pepper to taste.
- Spread mixture on 2 large foil lined rimmed baking sheets that have been lightly coated with non-stick spray. Roast 20 - 25 minutes until tender and lightly browned.
- Cut the top off the head of garlic place on a square of foil and drizzle with the remaining olive oil. Roast 25 - 30 minutes,until the bundle feels soft.
- While the vegetables are roasting. cook the bacon in a large soup pot until it is crisp. remove from pan and drain on paper towels. Discard all but a scant tablespoon of the bacon drippings.
- Squeeze the roasted garlic out of the skins and mash them with in a small bowl with 1/2 cup chicken stock until well incorporated. Set aside.
- Add the cauliflower, potatoes and leeks to the pot along with any browned bits. Toss the vegetables to coat with the drippings in the pot. Add 1/2 cup chicken stock and stir to loosen the brown bits in the pot.
- Add the remaining stock to the pan. Cover and bring to a boil. Reduce the heat and cook covered for 25 minutes.
- Add the garlic/stock mixture and cook another 10 minutes. the vegetables should be very soft at this point.
- remove the pot from the heat and blend until smooth using an immersion blender. Return the mixture to the stove.
- Over low heat, add the cream and herbs. Cook until heated through.
- Serve garnished with the reserved bacon and the grated cheese.
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