Roasted Cauliflower and Leek Soup

Name: Roasted Cauliflower and Leek Soup
Total time: 75
Yield: 6
Ingredients: 1 head cauliflower, broken into florets; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 3 tablespoons butter; 2 leeks, white part only, chopped; 0.25 cup all-purpose flour; 1 quart chicken stock; 0.33333334326744 cup heavy whipping cream; 1 tablespoon cracked black pepper; 1 teaspoon dried chervil; 1 teaspoon kosher salt

Recipe by Brandon Squige Johnson from allrecipes.com

Lunch 1 Hr. 15 Mins.

Ingredients

6 servings

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1 head cauliflower, broken into florets
•

2 tablespoons vegetable oil
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2 cloves garlic, minced
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3 tablespoons butter
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2 leeks, white part only, chopped
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0.25 cup all-purpose flour

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1 quart chicken stock
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0.33333334326744 cup heavy whipping cream
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1 tablespoon cracked black pepper
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1 teaspoon dried chervil
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1 teaspoon kosher salt

Instructions

Preheat the oven to 375 degrees F (190 degrees C).
Arrange cauliflower florets on a baking sheet. Stir together oil and garlic in a small bowl; pour over cauliflower and toss to coat.
Bake 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 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 pepper, chervil, and salt into soup; continue simmering until desired thickness is reached, 10 to 15 more minutes.