Roasted Cauliflower, Leek and Garlic Soup
September's here and instead of an "Indian summer" we get downpours and fog - what's needed is some straight to the point appreciation for being stuck inside and curled up on a cream sofa with deadliest catch on screen - sip this soup with onion focaccia - wait for perfect comfort realsied
1 medium headed cauliflower
2 leeks
6 cloves of garlic (skinned and squashed)
2 tbls sp olive oil
4 heaped tbls sp butter
50ml sour cream
800ml chicken stock
1 tsp salt (alwayz maldon)
1 tsp black pepper
Pre-heat the oven to gas mark 5. Chop up the cauliflower and the leeks. Place on a baking tray, along with the 6 whole galric cloves (squashed) - add salt, olive oil and butter. Roast for 40-45mins - until brown and slightly softened. Add roasted veg and garlic to a saucepan along with the chicken stock and black pepper - heat until bubbles - leave to cool. Add the sour cream and blend until smooth and creamy - season to tast
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