Roasted Cauliflower Cream Soup

Roasted Cauliflower Cream Soup

  • Preparation 30 min
  • Cooking 1 h
  • Servings 6
  • Nut-free
  • Gluten-free

Categories

Ingredients

  • Soup

    • 5 cups (500 g) frozen cauliflower, thawed
    • ¼ cup (60 ml) olive oil
    • 1 cup (95 g) leek, thinly sliced
    • 1 potato, peeled and cubed
    • 6 cups (1.5 litre) chicken broth
    • ⅓ cup (75 ml) 15% cream, plus more for serving
    • 2 egg yolks
  • Herb Oil

    • ¼ cup (10 g) mixed herbs, finely chopped (such as flat-leaf parsley, chives, green onion, dill)
    • ⅓ cup (75 ml) olive oil
    • 2 tsp (10 ml) lemon juice
  • Topping

    • 2 radishes, cut into small dice

Preparation

  • Soup

  • Herb Oil

  • Assembly

Note from Ricardo

The soup can be reheated over low heat while stirring frequently. Do not bring it to a boil, otherwise the egg yolks could coagulate.

Personal Note