Wonderful comfort food soup on a cold winter night.
2 Large cooking onions, diced
1 head of cauliflower, cut into florets
Olive oil, salt and pepper to taste
2 tbsp butter
3 Leeks, white parts only, diced
1 Stalk celery diced
2 Large carrots, peeled and diced
4 Cloves garlic, minced
2 tbsp Flour
1 Bay leaf
½ tsp Turmeric
9 cups Chicken stock
½ cup Whole cream (35%)
Juice of half a lime
In a roasting pan place the onions and cauliflower, drizzle with olive oil, salt and pepper, and mix to coat. Place the pan in a 350 ° heated oven and roast for 40 minutes until mixture begins to caramelize – stir mixture once or twice to keep from overcooking the top pieces. Remove and set aside.
In a large pot sauté the leeks, carrot, celery and garlic in the butter until soft and turning golden, approximately 4 to 5 minutes. Add the flour and stir until blended. Add the bay leaf, turmeric and chicken stock. Bring to a boil and simmer for 20 minutes. Add the cauliflower and onion mixture and simmer for another 10 minutes. Add the cream and lime juice and simmer uncovered for another 15 minutes. Adjust seasoning to taste and serve.
Serve with Creekside 2005 Pinot Grigio
Presented on CH Morning Live, Feb. 5, 2007
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