Roasted Cauliflower Cream Soup

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