STUDIO755: CREAMY CAULIFLOWER MUSHROOM SOUP
Steps:
- Preheat the oven to 375 degrees. Toss the cauliflower and whole garlic cloves with 2 tablespoo sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 35 minutes, tossing halfway. Once the cauliflower is almost done, in soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 minutes. Add the mushrooms and cook, 2 minutes, then add the broth. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Using an immersion blender or a regular blender, blend until smooth Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it's properly salted! You can also a little more lemon juice, if it needs more zing. Blend again. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
- Roast; saute; combine; immersion blender; season; blend; garnish
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