The cauliflower: gorgeous. The soup: not so much. But tasty? Indeed. Feel free to substitute white cauliflower for a more traditional look. Also, easy and perfect for the fall weather that has finally arrived in the Bay Area.
A note about the ingredients. Normally I make my own chicken stock. But I had run out so substituted some from Eatwell Farm. And, wow. It is the best purchased stock, or broth as they call it, that I have ever had. So good that I now have 3 more in my freezer. If you are in area, note that they are running a special through the month of November.
Also, this is Mariquita Mystery Box cauliflower. For more on that, see here.
Roasted Purple Cauliflower Soup
Yield: About 6 cups
2 heads purple cauliflower, cut into florets
4 garlic cloves, peeled
2 large shallots, peeled
4 cups chicken stock
1 bay leaf
6 tablespoons creme fraiche
salt and pepper to taste
Preheat oven to 400°F. Cut your cauliflower heads into florets and put in a single layer in an oven-proof baking dish. Add the garlic cloves and shallots and roast for 30 minutes or until the cauliflower starts to brown slightly.
Remove from the oven and add to a stockpot with the chicken stock and bay leaf. Bring to a boil over high heat and then simmer, for about 30 minutes, or until the cauliflower is very tender. Discard the bay leaf and add the creme fraiche before pureeing with a blender. I highly recommend an immersion blender. Add salt and pepper to taste and serve.
This soup can be served either hot or cold and reheats well.
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