It’s that time of year again, here in Australia where the sun still shines and your bones rattle in the breeze. Because of these awful events I turn to comfort food, namely soup. Because of my successful adventures last week I am going to share my favourite soup for the winter, adapted from Jaclyn at Cooking Classy. Behold, the Roasted Cauliflower and Cheese soup! Serves: About 4 Ingredients
- 1 large head cauliflower, cored and chopped into bite size pieces
- 2 Tbsp olive oil
- Salt and freshly ground black pepper
- 3 Tbsp butter
- 1 cup finely chopped brown onion
- 3 1/2 Tbsp plain flour
- 1 clove garlic, minced
- 3 cups milk
- 400ml low-sodium chicken stock
- 1/2 cup cooking cream
- 1 tsp dried parsley
- 1/4 tsp (slightly heaping) dried thyme
- 1 bay leaf
- 1 cup grated tasty cheese, plus more for serving if desired
- ¼ cup packed grated parmesan cheese
- Preheat oven to 200 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper. Bake in preheated oven until golden, about 25 minutes. Remove from oven and set aside.
- In a large pot, melt butter over medium heat. Add in onion and saute until tender. Add in flour and cook, stirring constantly for 1&1/2 minutes, adding in garlic during last 30 seconds.
- While whisking, slowly pour in milk followed by chicken broth and cream. Add in parsley, thyme, bay leaf, roasted cauliflower and season soup with salt and pepper to taste. Bring to a boil, stirring constantly, then reduce heat to low.
- Puree the soup in a blender (being careful as your working with hot liquids) and return to soup in pot. Remove from heat and stir in cheese.
Serve warm garnished with additional shredded cheese and serve with fresh bread or croutons if desired.