Roasted Cauliflower Leek Soup

I found these wonderful organic leeks and cauliflower at the Wednesday Carlsbad Farmer's Market. This dish is really about the ingredients, high quality, fresh and organic.

break up the cauliflower into bite sized florets by hand

I used an oven safe pan to cook them in, you can also use a cookie sheet or jelly roll pan to roast them on. Season with salt and pepper and coat with EVOO.

Preheat the oven to 450 degrees. It's important to roast your vegetables at a high temperature to make sure they get crusty outside and not soggy inside. I like to put them directly on the pan surface to insure I get some good caramelization on all sides. Roast for 20 minutes then turn them over to insure even browning. Roast for another 10 minutes then sprinkle with parmesan cheese and cook for another 5 minutes.

Preparing the Leeks

Slice the leeks in half lengthways, this way you can easily separate the layers and rinse all sand out of the leeks. Then slice the leeks into thin slices. I use all of the white parts and yellow parts. I also use some of the green top parts but not too many as they can be tough and will take longer to break down.

add the sliced leeks, chopped shallots and garlic to EVOO in your pot

Season with salt and pepper and sweat the leeks down over medium heat until the white parts become translucent.

Add one box (4 cups) of your favorite vegetable or chicken broth. Wash and slice one medium golden potato, no need to peel it as we're going to blend the soup (there is a lot of nutrients in the skin) I like to use potato starch instead of dairy products to thicken my soups.

The starchier potato you use the thicker your soup will become. Russets are highest on the starch scale. Keep in mind this is a trade off as you're adding starch and carbs vs. fat and dairy so depending on your dietary requirements you might change to dairy. Feel free to use almond milk or coconut milk as well to thicken. Cook until the potatoes are fully cooked and start to break down.

See the caramelization of the cauliflower

Add the roasted cauliflower and add 1/4 cup shredded Parmesan Cheese. Take the soup off of the heat and use your immersion blender and blend until smooth.

spicy microgreens

Ladle the soup into bowls and use a potato peeler to slice cheese ribbons onto the top of the soup. I used a truffle white cheddar cheese, but feel free to use your favorite. Gruyere, Gouda, Cheddar, Pepper Jack, would all be good.

Garnish with microgreens and sprinkle with sichimi togarashi pepper.


Created By
stephen song


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