Roasted Cauliflower & Goat Cheese Soup
We stumbled across the most delicious Cauliflower and Goat Cheese Soup at Dean & Deluca last week and thought it was perfect for the fall. When we saw a HUGE head of cauliflower at a farmers market stand on our way back from apple picking we knew we’d have to try and recreate it at home.
Ingredients:
- Cauliflower (1 head)
- Goat Cheese (6 ounces)
- Chicken Stock (4 cups)
- Onion (1 medium)
- Olive Oil
- Garlic (2-4 cloves depending on taste)
- Bay Leaf (1-2)
- Salt and Pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Cut cauliflower head into smaller pieces. Since you’ll be blending it later, you may use the stalks as well to yield more soup. Toss cauliflower and garlic cloves (skin still on) with olive oil, salt, and pepper.
- Place cauliflower and garlic on a baking sheet and bake for 35-45 minutes until golden brown, turning once.
- Heat 2 tbs olive oil in a pot, add chopped onion and cook until translucent (4-7 minutes on medium high)
- Add roasted cauliflower (reserve a few small pieces for garnish), garlic (remove skins first), bay leaf, chicken stock, and a large pinch of salt. Bring up to a boil, then reduce to simmer and cover for 20 minutes
- Remove bay leaves and blend, either using an immersion blender, or by pouring into a regular blender.
- Once blended, return to pot, increase heat to medium and add goat cheese. Once the cheese has melted, reduce heat to simmer and add additional salt, pepper to taste.
- Garnish with olive oil, a small piece of cauliflower, fresh pepper, and some crumbles of goat cheese.