Lunch Recipe

Roasted Cauliflower and Leek Soup

This is a really delicious soup I make.

INGRIDIENT

2 cloves garlic, minced

2 tablespoons vegetable oil

1 head cauliflower, broken into florets

3 tablespoons butter

2 leeks, white part only, chopped

¼ cup all-purpose flour

1 quart chicken stock

⅓ cup heavy whipping cream

1 teaspoon dried chervil

1 teaspoon kosher salt

1 tablespoon cracked black pepper

DIRECTION

Step: 1

Preheat the oven to 375 degrees F (190 degrees C).

Step: 2

Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.

Step: 3

Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.

Step: 4

Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.

NUTRITION FACT

Per Serving: 209 calories; protein 3.8g; carbohydrates 15.4g; fat 15.9g; cholesterol 33.9mg; sodium 855.6mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb