American | Roasted Cauliflower Soup
Posted on January 21, 2015
It's been over a month since I posted a recipe. This is a tasty soup that I made this past December. I promise to get cooking more!
Yield: 4 servings (or more)
2 medium cauliflower heads halved, cored and cut into 1" florets
freshly ground pepper
4 tablespoons unsalted butter
1 medium yellow onion, peeled and finely chopped
4 garlic cloves, peeled, trimmed and smashed
2 medium shallots, peeled and thinly sliced
1 1/2 tablespoons whole coriander seeds, toasted and ground
1 tablespoon whole cumin seeds, toasted and ground
2 tablespoons brandy
1/2 cup Champagne vinegar
4 cups veggie stock
1 cup heavy cream
truffle oil, to taste
2 tablespoons chopped chives
Preheat oven to 425°.
Prepare the cauliflower: On a large rimmed baking sheet, toss the cauliflower and oil until well coated. Lightly season with salt and pepper and transfer to the oven to roast, turning occasionally, until the cauliflower is just tender, about 35 minutes.
Prepare the soup: Place a large saucepan on the stove over a medium heat and add the butter. When melted, add the onion and cook until tender, about 3 minutes. Add the garlic and shallots, and the coriander and cumin. Cook until fragrant, about 2 minutes.
Add the brandy and stir to deglaze the pan. Simmer until most of the brandy is evaporated. Add the champagne vinegar and simmer until almost dry.
Add cauliflower and stock, and simmer gently for 5 minutes to combine the flavors. Once the vegetables are tender, transfer the soup to a Vitamix or blender and purée until smooth; working in batches if necessary.
Return the soup to a clean pot and bring to a simmer. Add the cream and cook for 3 minutes. Taste and adjust the seasonings. Ladle into bowls and drizzle with truffle oil and top with chives.
(Original recipe is from Sur La Table, I made several modifications.)