Roasted Cauliflower and Leek Soup
This is a really delicious soup I make.
This is a really delicious soup I make.
I had to make two changes only because I am limited on ingredients. I did not have heavy whipping cream, I used equal amounts evaporated milk. I also did not have chervil, I useda little dried parsley and dried chives. Even with my substitutions, this soup turned out FANTASTIC. I've had it for lunch five days in a row with half of a tomato sandwich and I can't get enough. I love that it's low in carbs and low enough in calories so that if I wanted more (which I have), I can have seconds. Delicious!Read More
Three-star rating for misinformation. I'm in the process of making this soup now, and the temperature is way off. 275 F doesn't come close to the temp necessary for roasting. I just raised the temp to 450 which is what many recipes recommend for roasting cauliflower. Blending part of the cauliflower sounds like a good idea.Read More
I had to make two changes only because I am limited on ingredients. I did not have heavy whipping cream, I used equal amounts evaporated milk. I also did not have chervil, I useda little dried parsley and dried chives. Even with my substitutions, this soup turned out FANTASTIC. I've had it for lunch five days in a row with half of a tomato sandwich and I can't get enough. I love that it's low in carbs and low enough in calories so that if I wanted more (which I have), I can have seconds. Delicious!
I made a few changes to this recipe, the most significant being the roasting time/temp on the cauliflower. I am not sure if 275 at 30 min is a typo or not, but that time/temp combo does not produce soft, browned cauliflower. I added an extra 10 min at 425 to the end of that cooking time. Next time I will do 20-25 min at 400. The other major change was that I added 3 strips of bacon (fried and crumbled) to the soup. Great! Minor changes included leaving out the flour (to eliminate carbs and because it really wasn't needed) and partially pureeing the soup with an immersion blender so it was thick and creamy with small cauliflower chunks. I also did not have chervil and used parsley instead. This is delicious soup and really resembles loaded baked potato soup when you top it with bacon crumbles and cheese.
I turned on the broiler to brown up the cauliflower.After the complete soup mixture cooked for 15-20 min, I pureed 3 cups of it for a smoother,creamier soup.Added small pieces of cooked smoky ham and dusted w Parmesan cheese.Wonderful combination.
Easy and delicious. I halved the recipe since my CSA box only came with one leek. Near the end, after adding the spices, I took my immerson blender to the larger chunks of cauliflower to smooth out the soup and make it more "soupy". This is a pretty thick soup and you could stretch it a bit by doing more water or broth if you need to. Both the favors of the cauliflower and leeks were on display.
Three-star rating for misinformation. I'm in the process of making this soup now, and the temperature is way off. 275 F doesn't come close to the temp necessary for roasting. I just raised the temp to 450 which is what many recipes recommend for roasting cauliflower. Blending part of the cauliflower sounds like a good idea.
I was lazy. I stir fried the cauliflower and leeks in ilive oil. Then I added the entire container of low sodium chicken broth. Luckily I had all of the spices. I stirred in the flour and spices and let it all bubble on top of the burner until every vegetable was soft. Probably got done quicker and easier that way. Voila! Delicious!!
Yum! I could not make exactly as written. However, if I could have it would have been just as delish, if not more. I roasted caulif in oven with baby carrots, 2 garlic cloves, drizzled with olive oil. Meanwhile, leeks were sauteing in olive oil, soon after added 3 diced potatoes. Skipped the flour and heavy cream altogether. Instead, I found a cream of onion soup in the cabinet to add to the chick stock. No spices used except for S&P. Used immersion blender to "cream" all together after simmering all for about an hour. Topped with shredded cheddar. So so so good.
Thank you submitter. Cauliflower and leeks are a good combination. I made it with veggie broth (homemade, used the leek tops, parsley stems, cauliflower cores chopped up - just simmered all this while the cauliflower was roasting), used parsley instead of chervil, added 2 tsp of sugar, added a few scallions that were in the fridge, used the blender to puree about a third of it. It was delicious. As for the leeks, I used the white and light green parts, and the soup was very pretty - white, light green plus dark green from the parsley and scallion tops.
Awesome soup....made it 2 months ago and because I haven't had cauliflower in the house i haven't made it again. Added 1/2 lb cooked bacon cut into 1" bites, and a couple potatoes cubed....Everyone loved it. The cauliflower was eaten up by our pickiest of eaters in the neighborhood...my 12 yr old daughter.
Roasted at 400, used low fat evaporated milk to cut fat, and parsley, since no chervil. Immersion-blended some of cauliflower, but left a little chunky. Added about 1 tsp bacon bits to sauteed leeks. Delicious!
We really liked this soup but had to make some subs out of necessity. Sweet onions for leeks and parsley for chervil. I also cranked up the heat on the oven to 375ish to speed things along. I also added in two red taters because my missus is a tater in soup nut. That took a little of the flavor out of the broth, but it was still fantastic. I will make again. Thanks!
With all the five star ratings I was hoping for a really great tasting soup, but it was not to be. We found it quite bland but saved it by adding a couple of very generous spoonfuls of sun-dried tomato pesto to the pot. I roasted my cauliflower at 425° as I always do. I also always substitute evaporated milk for cream to cut down on fat. The soup still had a very nice thick, creamy texture. Thank you for sharing your recipe, chefsquig.
Thank you! Delicious and versatile. I only use my own broth and only had ham bone broth, which was excellent. I decided to be bold and use dill and some red pepper flakes instead of chervil. I also thinly sliced some prosciutto, fried it, and sprinkled a bit on top just before serving. My thoughts are that this is a great recipe that's healthy and adaptable to your own tastes and creativity. Love this,
I blended half per advice from another reviewer. I used homemade organic creole cream cheese in place of heavy cream. I also minced and added a jalepeno. I used vegetable stock. It is very delicious, the jalepeno makes is cream with a nice bit of zip.
Oh my goodness, this soup is delicious! I had never had nor cooked with a leek before. And, I just love trying out new ingredients. I came to the conclusion that my family likes leeks because they all loved this soup. It is packed with flavor and held up nicely the next day for leftovers, always a plus in my book. I made this up in the morning, cooled it down, and then reheated in the evening and added the last ingredients at this point. I didn’t have chervil, so I substituted dried parsley flakes. A great soup that I will again be making in the fall, when the weather cools down.
Exquisite recipe! I made exactly as written except for the roasting part – I broiled it for 10-15 mins after I tried baking the cauliflower at 275 for 30 mins per the recipe instructions. I agree with the other posters that it must be a typo. I also decided to puree 3 cups per another users suggestion. The taste is phenomenal. Thanks so much for sharing the recipe chefsquig! It’s a keeper.
Love this soup, I added fresh parsley and dried chives instead of chervil...delicious! Oh, one other thing I did is cut back on the pepper, the first time I made it the pepper over powered the soup & I am a pepper lover!!
This soup is the best ever! I made it into a dinner by adding chopped red peppers - sautéed with the leeks - and some sautéed shrimp and scallops. I also roasted the cauliflower for 35 - 40 minutes at 350.
Great combination of garlic, cauliflower and leek. Used thyme instead of chervil because I didn't have it. My husband made this recipe and he considers himself a starter cook so it's fairly easy.
Several issues with recipe. 1. Need to specify size of cauliflower florets; 2. Temperature for baking cauliflower is extremely low compared to time allotted. I used 350 for over 1hr. ; 3. Leeks need softening in butter until just translucent prior to adding flour; 4. Cook after adding flour just enough to blend, careful not to brown. 5 minutes is too long! 6. Overall time to prepare this soup is 1 1/2 hrs. To shorten time, simply parboil the cauliflower for 5-10 min. With common sense adjustments, this could be a very good recipe.
This was a good low calorie soup. I blended it up and used 3 cloves of garlic, then added dried thyme and rosemary. It would be even better with bacon or ham. After weighing everything and using a calorie app, I came up with 188 calories per serving.
This soup is wonderful! I took the liberty of adding quite a bit of dried dill weed along with some green peppercorn, thyme, etc., and some fresh chopped basil. I also added extra butter/olive oil/cream, and substituted vegetable broth for the chicken broth to meet my vegetarian preferences, which was fine, but if you're a meat-eater then definitely stick to chicken. The soup was pretty plain before I added the dill and extra butter, so I highly recommend those two things. Oh, and onion. I added some onion. Delicious soup!
Great soup, I have 2 kids under 5 who love the soup but won't eat chicken noodle soup.
Can't believe how good this tasted. Thank you for all the reviews I read. I too did not have chervil and used parsley instead. Also, I pureed about 2/3 of the recipe for a delicious thick soup. Yummy!
Loved it and making it a second time with a few changes: half the flour and used almond milk instead of cream to reduce Calories-still delicious by the way! Also baked cauliflower for 25min at 450celcius, I think the 250 must have been a typo. Also blended it as recommended by others, becomes nice and thick. My three-year-old is asking for more!! Yum yum, thanks its the first soup she has ever finished :)
Our family loved it! Used tarragon in place of chervil and I added some Parmesan cheese.
Flavourful! I loved the roasted cauliflower and garlic flavours.
Made this over the weekend. It's a pleasant soup and would make a good accompaniment to a bold-tasting sandwich or serve as an good appetizer to a roast. Agree with previous reviewers that the cauliflower temperature was too low. I did 350 degrees for about 20 minutes. I also used my immersion blender to create a creamier soup. Will make again.
Made for my gals poker group. Everyone loved it. I added 1/2 teaspoon of curry powder. Mashed half of the soup with a hand masher and left the remaining chunky. I will definitely make it again and again.
It was delicious! I puréed half to make it super creamy. Will definitely make this again!
I would have given this 5 stars if the temperature for the cauliflower had been correct. I roasted it at 375 degrees for 30 minutes but the temp could be higher depending on your oven. I did not use chervil or any substitute. I added thin sliced carrots and also used the green stalks of the leeks as well. This was the most delicious soup I've ever tasted!
This was great thanks for the recipe. Perfect for a cold night or when your sick.
Wow! I love this soup. This is a wonderful combination of flavors. If you didn't know cauliflower was one of the ingredients you'd swear this was potato leek soup. I followed the recipe except for some minor changes made out of necessity. I used tarragon in place of chervil. Also used low fat milk. I used my emulsifier blender to create a smooth finish leaving some chucks of cauliflower. I will defiantly make this soup again. One more thing. I did read some of the other reviews regarding the low roasting temp 275 degrees. If you do up the temperature, you will burn the fresh garlic. I would suggest using garlic powder for roasting or sauteing the garlic by itself and add it to the recipe after the roasting is finished.
Loved it! Some changes I did: I sautéed onion, garlic and cauliflower instead of baking them. Added other ingredients except for milk and chives. Added fresh parsley and cayenne pepper. I puréed into a creamy consistency. Just perfect for us.
This soup was easy to make and very tasty. (It was hard not to eat up the cauliflower when it came out of the oven). The only ingredient changes I had to make was by using half and half instead of whipping cream and dried parsley instead of chervil.
This soup is delicious, but I admit I did make some changes. First of all, I roasted the leeks with the cauliflower, garlic, and olive oil. I also added some celery to the roasting pan because I had it and it needed to be used. Once everything well roasted down (closer to an hour in the oven), I added it to the vegetable broth (used 2 cartons) and brought to a simmer for 20 minutes. For spices, I used thyme and fresh ground pepper. Then I used an immersion blender to mix. I did not add any dairy to it right away because it didn't need it and it's healthier without heavy cream. Once you reheat it (leftovers are even better than fresh), add a splash of fat-free half and half it you need the creaminess. Thanks for the recipe!
Love this soup!!!! Love roasted cauliflower! So much flavor -- Mmmmm, thank you! I left out the flour and the cream... Added spicy red pepper flakes to the roasted cauliflower!
This turned out fantastic! I used coconut oil instead of butter, added shredded carrots to the leeks, and substituted plain Greek yogurt (2% fat) for the cream. I added a sprinkle of parmasean cheese when I served it. A super soup!
This would have been delicious if I hadn’t followed directions and added less pepper! Should have been 1 teaspoon!
I used almond milk as a substitute. Plenty creamy if you put half the cauliflower in your food processor
This was very delicious and easy. I used Carnation skim milk instead of cream and a little parmesan cheese just before serving. Made it last night for my family and it was very well received. :)
I used 3 leeks, 3 garlic, and substituted half and half for cream. I used a handheld cuisinart blender to get a good consistency.
Really good. I added Parmesan Cheese and a bit of crushed red pepper. Also, I didn't have chervil, so I substituted basil instead.
Added a pinch of cayenne pepper and some cilantro! Yum!
I found this soup too bland. Not much flavor at all
Really a tasty soup. What I do to roast cauliflower is cook it in a pressure cooker (not too much) and then roast it on my grill using a grill pan so it doesn't fall through. We eat it that way all the time. It is fantastic in this soup. Only thing I would change is to add the flour AFTER the leeks are cooked. 1/4 cup of flower into so little butter didn't work well, but it turned out ok.
This is super delicious. I added some corn kernels at the very end that I had left over and it added a nice sweetness.
Very very Good! Versatile and easy! In my opinion it honestly doesn't need the cream!! - I used 1% milk and blended the soup a little to get rid of large chunks. As others suggested I also reduced the pepper, added some broccoli and used whatever herbs I had on hand instead of chervil. Definitely a keeper!
I used olive oil in place of vegetable oil, used 4 cloves of garlic, and replaced heavy cream with skim milk. I used 3 leeks. Followed the directions as written with the exception of roasting the cauliflower at 375 for 30 minutes. I used an immersion blender for a creamier texture. The flavor is very good and I will definitely make again!
Delicious! Wonderful! I'll make this again and again. It didn't however pass for potato-leek soup. Mashed cauliflower is a great substitute for mashed potatoes, and I thought this might be a similar trick. I followed advice from reviewers and roasted the cauliflower at 300 or 325 to get it browner, I used milk not cream, I used parsley for chervil (which I don't own), I blended 1/2 to 2/3's of the soup in a blender, and I cut back on the pepper. I served it with some Irish Soda Bread and it made a great meal. Next time I'll try a little bacon in it and I might try yoghurt instead of the milk or cream. I was confused by "use only the white" of the leeks, but I cut them back an inch below where the leaves fanned out and it worked very well. I was worried it I would lose the leek flavor if I cut too far back.
My wife and I thought this recipe was great and definitely a keeper. I only make 2 changes: I roasted the cauliflower at 450° for 30 minutes and I left out the chervil since my wife doesn't like it. We were amazed at similar to potato-leek soup it was and how few carbs were in it!
This was quite a treat and turned out delicious and creamy. I followed some of the recommendations I read in the other reviews. I used only one big leek, roasted the cauliflower for 30 minutes in 400 degree temperature, used 1/3 cup of half n half cream instead of heavy whipping cream, 3/4 tsp pepper instead of 1 tablespoon, and dried parsley instead of the chervil. And I did blend half of the soup for a creamier texture. My whole family went back for seconds.
I also added celery when sautéing the leeks. I also sautéed them for a while before adding the flour. In the end, I puréed about 3/4 of the soup and added a sprinkle of cheddar cheese to each bowl. Delicious
Didn't have cauliflower but had plenty of broccoli on hand so used that... looking for something to use up my broccoli and leaks (get organic produce delivered). Didn't have cream or condensed milk on hand as other had said but did have coconut milk... added a can of chicken broth pureed it... doubled the chervil and left out the butter next time will try leaving out the flour to lower the carbs. Will make w/ skim condensed milk or coconut milk whichever I have on hand. Also used himalayan salt instead of kosher... loved the roasted cauliflower and bumped up the garlic to 3 cloves it was awesome.
This is a quick, flavorful soup. The original recipe did not indicate when to add the flour. I realized it when all the ingredients were simmering and I saw the flour left on the counter. I removed about 1/2 cup of the liquid and mixed the flour into that before adding to the simmering pot on the stove. It still turned out well. I added thyme and a sprinkle of oregano for herbs. I didn't have cream so used regular milk and it was still so delicious. I will definitely make this again because it was a nice hot, comfort-food soup. Thanks for sharing this easy recipe.
Very healthy tasty wonderful soup. My friends and family all love it! I make it a lot in the winter. No need for flour imo. It is supposed to snow here on Tuesday so I’m making a big pot on Monday. It’s always so much better the day after.
This recipe is to DIE for. I wanted lower cal and I didn't have heavy cream anyway, so I used about a quarter cup of light sour cream. Parsley and a dash of celery salt instead of chervil. I agree with someone who said 1 T of pepper has to be a typo. And you should roast the cauliflower at more like 400 degrees. But I used about 1.5 teaspoons and thoroughly enjoyed the pepper bite. I pureed it a bit with an immersion blender. It was thick and rich, and tasted like it was loaded with cheese! I will make it again and again. This soup disappeared quickly.
I roasted the cauliflower at the 350, cut pepper to 1 tsp.
This is very delicious!! I used white & orange cauliflower because that's what I had on hand. Also used Evaporated Milk, didn't have the cream. Roasted cauliflower 40 min @ 450 & used dried Thyme, didn't have chervil or Parsley. Then I followed the directions & WOW.... very tasty. Added shake of Parmesan to my bowl just because, well it's Parmesan cheese & I love it!. Will def make again, VERY EASY... :-)
Surprisingly great soup! Although, admittedly, being a good cook I read the recipe, got the idea and started cooking, so I did quite likely adjust the temperature and/or quantities as needed for my taste. Still, excellent combination.
Since I do Keto, I had to 'keto-ize' it. I like my cauli very roasted and brown so did it @400 degrees. I had some leftover radishes so I roasted them too. (don't wrinkle your nose until you have tried cooked radishes; taste a lot like turnip.) I only had a small amt. of chicken broth so added some veg broth, and some fresh kale. I can't use flour so used some Glucomannan to thicken, as well as a bit of creamed cheese. Pureed it all, and it is so darned good! very comforting, and perfect for fall and a KETO diet with the modifications. This could be served with a bit of cheese and bacon crumbles on top, or just as is. thanks for this nice recipe. Surely a keeper.
Delicious!! Even w/o chervil, which I didn’t have. I added a diced potato to thicken it up a bit. Will definitely make again & again!
Made this according to recipe. Really yummy and filling. Reheated it in day 2 and added crumbled bacon on top. Also yummy!!
I also used a higher temperature of 350 to roast the cauliflower. I sat down to a bowl using a teaspoon and after one taste got up and washed up a tablespoon so that I could shovel it in faster.....
I tried to keep this as true as possible but couldn't find chervil so I used a small bunch of fresh parsley and kicked it up with cayenne to keep it to myself. This is wonderful and easy and made a good breakfast.
I used the ingredients as written, but I didn't follow the instructions. I cooked the cauliflower in the soup pot with the oil and garlic and then added the remaining ingredients instead of roasting the cauliflower in the over first. I don't think skipping that step altered the flavor and it saved some time. There were no leftovers for lunch the next day. I'll make this again :-)
Great soup! The only thing I changed was I used coconut milk instead of cream, sautéed shallots with the leeks, used 3 leeks and added some cayenne for a little heat. Everyone loved it!
I can't quite put my finger on what is missing for me. I couldn't find the chervil but substituted parsley. What made a huge difference for me was I fried up some bacon and made homemade croutons and wala - way better.
Very good, added 3 green onions.
This is the second time I have made this yummy soup. The first time we made it after thanksgiving and I haven’t stop thinking about it since. The second time I added corn because we had some that needed to be used but overall I have follows the recipe pretty closely.
This was good. I made it without the flour to keep it Keto. Thus it was thinner but still very tasty. I did smash some of the cauliflower to thicken it. That worked. Next time I make it I will add more cauliflower after smashing some of it. I made this for company and one person had three bowls. We all really loved it.
I couldn't find me regular recipe so I found this one since it sounded about the same. I'll use this one from now on. The only difference I made was use chive oil instead of the chervil. I like to Mae cauliflower soup to use up leftover chive oil, so that made sense. Added fresh bread. I actually roasted the cauliflower in the morning while I was getting ready for work, so this was actually I pretty quick dinner.
I frequently make a cauliflower, carrot, and ginger soup, for which I simmer the veggies together, pulse puree, add milk and then thicken with a cornstarch/butter roux. So, I thought I this soup with roasted cauliflower and sauteed leeks sounded tasty. However, for me it was just awful: it had the texture of paste and tasted strange, so I fed it to the sink monster.
Absolutely amazing! I increased the heat on the cauliflower so I could get a better char and speed up the process. I also only added a pinch of chervil and puréed the soup in a blender. I'll definitely make this again.
Made it for my family and they loved it! Thank you so much for such a delicious recipe!
I did not make changes - will make again - Fantastic!~
This soup is FABULOUS! I never had made it before, nor had I cooked with Leeks or for that matter roasted cauliflower (which btw is awesome by itself I've discovered) Aside from the typo's in oven temp - should have been 375 and NOT a tablespoon of pepper - I followed the recipe pretty close. I had a huge head of cauliflower and used extra garlic plus salt when roasting til nicely browned. I also used the white plus light green leaks cut in half moons. Since my cauliflower was so big I used about 1 -1/2 qts chicken broth (one box plus some i had frozen ) and I mashed the cauliflower several times so no real florets were left. I waited to closer to the end to add my heavy cream . I also used a small amount of frozen fresh thyme as I didn't have chevil and at the end some fresh parsley. I tweaked the season's with a bit of Lawry's and a shake of cayenne. - I had some bacon crumbles but never put any on my soup - My husband didn't expect to like it and ate two bowls only using the bacon with his first bowl - I am now having more as a midnight snack - this is a definite keeper!
I made this exactly as listed and it was delicious. This recipe definitely goes into my favorites file.
Really great flavor. My hubby was skeptical as he's never had anything with leeks in it before, and he ended up really liking it. And my 2YO too - couldn't believe she actually ate some too - she's the pickiest eater! Stuck to the recipe for the most part - instead of vegetable oil, I used olive; and I used 2T of butter instead of 3T. Maybe next time though, I might try half and half or 2% instead of the heavy whipping cream to cut down on calories. Oh, I did like other reviewers mentioned - I roasted my cauliflower at 425 for 20-30min. And I did use an immersion blender for a portion. Really good and easy to make!
this soup is so yummy. the garlic roasted cauliflower is wonderful in the soup and gives a basic cream soup an additional texture.
I had purchased a beautiful head of cauliflower at the market this weekend and decided I would try this soup. It is a wonderful blend of flavors. I did make a few changes out of necessity. I eliminated the chervil and added both sauteed celery and steamed carrots. I also used almond milk rather than heavy cream and blended about half the cauliflower into the milk. This soup makes a great fall/winter meal!
Awesome flavor! I ommited the heavy whipping cream to cut down on fat so I blended most of the cauliflour & 1/2 of the leeks so it would be more creamy- also added chives, Husband says it needed some meat but I think it was a perfect and healthy dish, my 7 year old liked it too.
I liked this soup, but didn't love it. I felt it needed a little more flavor. My grocer didn't have chervil, so I followed another reviewer's suggestion and added parsley and dried chives. This is my first time cooking with leeks, so didn't know what to expect, but my leeks had a very mild smell, so maybe that was where my flavor was lacking. I will have to try it again, with perhaps more pungent leeks. Thanks for sharing this recipe, chefsquig!
Turn the oven up to 375 at least. Didn't have chervil. Added mushrooms. Immerse blended. Added fresh parsley, homemade croutons and shredded cheddar cheese before eating. Seems to be missing something. Won't make again.
This was exactly what I was looking for. I had a head of cabbage and three leeks that needed to be used. The cabbage was coated with the oil and garlic in a large, sealed container and shaken to distribute evenly. Then into the air fryer on 375 degrees for 35 minutes. In the meantime, the rest of the ingredients (minus the parsley) went into the stock pot. The cauliflower was added when done, everything simmered for a half hour, threw in the cream and I used a hand blender to make everything into a nice, cream soup. It was delicious!
Substituted coconut flour for the all-purpose flour to keep it Paleo and added additional moisture in the form of vegetable broth, fresh sweet basil in place of chervil, diced chicken breast for protein, and some Head Country seasoning salt. Delicious and different. Gets better after it sets a day or two. Even my husband who avoids vegetables ate a great big bowl of the "white gumbo" as he called it and said how good it was. This will definitely get made again.
This soup is absolutely fantastic!! I used Better Than Boullion to make my broth ... used my air fryer to roast the cauliflower ... and used my immersion blender to smooth out the biggest pieces of cauliflower ... sprinkled some bacon bits when I served it ... so simple ... this is going to become a regular for us :)
Delicious we added 1/4 Cup of sherry too!
Very good but should have doubled the recipe. It didn't make much. Also I roasted the cauliflower in extra virgin olive oil at 400 degrees. I like my cauliflower a little charred.
I made it with our home grown cauliflower and leeks. Substitutes plain yogurt for cream, fresh parsley for chervil and vegetable sock for chicken. It was delicious!
I made the following changes : I cooked the bacon first, and used the bacon grease ( as a sub for the oil ) to top the cauliflower that was roasted in the oven. I did not add the whipping cream. I didn't have it , and it didn't need it, in my opinion, and I did not have chevril for the garnish which was no biggie. I would make it again !!
Used Greek Non Fat Yogurt instead of whipping cream. Gave it a bit of tang.
So good! We all loved it. Will make again.
This is really good. I blended half of it and topped with some shredded cheese. The garlic and roasting is essential. I can also really taste the butter. Yum!
The flavor of this was very unexpected. It almost reminded me of a canned cream soup or a clam chowder without the seafood. I always try to make things easy during the week. I just sauteed the vegetables in a 3" pot, added the liquid and simmered about 5 minutes, then put into my blender. I made a half a recipe, due to what I had, and yielded 3 servings or exactly half of the suggested amount for the full recipe. For ease I used 1 cup defrosted frozen leeks. I subbed milk for the small amount of cream. I dont know what chervil is, so that did not get added. To reduce the sodium, I just did a good pinch of salt instead of the amount suggested. I also made broth out of broth paste with half the amount suggested. It was still plenty salty. I also only did a good pinch of black pepper to taste.
I rendered some chopped bacon then removed bacon from pan. I used that oil to cook down the leeks. After I put everything together and soup had finished simmering I puréed the whole thing. Texture still a little grainy because of the cauliflower. I then added in the bacon Bits I’d cooked and also some diced potatoes I had cooked in the microwave, along with the water. It was delicious and chunky.
Loved this soup. The roasted cauliflower makes it. Like other reviewers I roasted it at 400 for about 30 minutes to get a nice brown. I also didn’t have chervil so I used smoked paprika instead. Can’t wait to make it again!