roasted cauliflower soup

I have recently decided to start mastering the art of soups. This was scrumptious!

roasted cauliflower and leek soup

makes 6 servings

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 kosher salt

1 tablespoon cracked black pepper

Preheat oven to 325 degrees F

Arrange cauliflower florets on a baking sheet; pour oil and garlic mixture 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 salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes

sauteed carrots and leeks

Great way to use up leftover leeks and carrots from soup. This makes some perfectly soft carrots, with a little, but not too much sweetness, and just the right amount of melt-in-your-mouth butter. The best way I've found so far to cook carrots (aside from putting them in stews) - plus, this dish is soooo easy!

sauteed carrots & leeks

makes 6 svgs

2 leeks, finely chopped

4 carrots, finely chopped

1/3 cup chicken broth

2 tablespoons butter

1/2 tablespoon white sugar

1/2 teaspoon dried thyme

1/2 teaspoon kosher salt

1/8 teaspoon ground black pepper

Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.