Tuesday, October 8, 2013

Roasted Cauliflower & White Cheddar Soup

The weather here is a bit fickle, but we've had some days where a nice hearty soup hits the spot. This is a great recipe for a filling, creamy soup, without all the cream but with tons of flavor (and a good amount of cheese).




Use a strongly-flavored cheddar for this as the cheese it what kicks it up a notch. And why I haven't been crisping prosciutto every day ever?? This is the simplest accoutrements I have ever encountered.



Mmmm crispy prosciutto. (Make extra. Just trust me.)



Roasted Cauliflower & White Cheddar Soup
Recipe adapted from Closet Cooking
Serves 4

1 small head cauliflower, cut into florets
3 tablespoons olive oil, divided
Salt and pepper to taste
4 thin slices proscuitto or jamon serrano
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, diced
1 teaspoon fresh sage, chopped
3 cups chicken broth
1 1/2 cups aged white cheddar, grated
1/2 cup milk

Preheat oven to 400F.

Toss the cauliflower florets in 2 Tbsp oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.

Roast the cauliflower in the oven until lightly golden brown, about 30 minutes, shaking around one or two times during cooking.

Heat 1 Tbsp oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.

Add the garlic and sage and saute until fragrant, about a minute.

Add the broth and scrape up any brown bits to deglaze the pan. Add the roasted cauliflower and bring to a boil.

Reduce the heat and simmer, covered, for 20 minutes.

While it simmers, place 4 slices prosciutto on a parchment paper-lined baking sheet. Bake in 400F oven for 15 minutes, or until the fat is curling and the meat is browned.

Remove prosciutto from oven and drain on a paper towel. It will crisp as it cools.

With an immersion blender (or in batches in a regular blender), puree the soup until it reaches your desired consistency (I liked mine with some cauliflower chunks remaining).

Mix in the cheddar, let it melt without bringing it to boil again.

Mix in the milk, season with salt and pepper (as needed) and remove from heat.

Crumble one slice of crisped prosciutto over each bowl of soup. Serve with a nice crusty loaf of ciabatta and a hearty red wine!

2 comments:

  1. Yum. Definitely going to try this.

    ReplyDelete
  2. Fall soups remind me why I have an immersion blender! Do you have one?

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...