Rating: 4.5 stars
210 Ratings
  • 5 star values: 159
  • 4 star values: 37
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 1

This is a really delicious soup I make.

Recipe Summary

prep:
10 mins
cook:
1 hr 5 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

  • 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 Facts

209 calories; protein 3.8g; carbohydrates 15.4g; fat 15.9g; cholesterol 33.9mg; sodium 855.6mg. Full Nutrition
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