Thursday, June 28, 2018
ROASTED CAULIFLOWER SOUP WITH CHEDDAR CROSTINI
BY: IRENE FONG AND THE CANADIAN LIVING TEST KITCHEN
Roasting the cauliflower adds an extra depth of flavor to this simple yet delicious soup. Don't be afraid to let the cauliflower turn a very deep golden color (without burning it, of course)— the darker it is, the richer the roasted taste will be.
Portion size 6 servings
Credits: Canadian Living Magazine: May 2014
1 cauliflower cut in 2-inch (5 cm) florets (about 8 cups)
1 tablespoon vegetable oil
2 tablespoons butter
2 leeks (white and light green parts only), halved lengthwise and sliced crosswise
3 cloves garlic minced
1 pkg organic vegetable broth
3/4 teaspoons pepper
1/4 teaspoon salt
1 1/4 cup shredded extra-old Cheddar cheese
1 tablespoon Dijon mustard
3/4 cups shredded extra-old Cheddar cheese
2 tablespoons chopped fresh parsley
4 teaspoons Dijon mustard
16 slices baguettes
Place cauliflower on the rimmed baking sheet; drizzle with oil. Roast in 425 F (220 C) oven, turning occasionally, until very deep golden on all sides, about 45 minutes.
Meanwhile, in skillet, melt butter over medium heat; cook leeks and garlic, stirring, until leeks are softened, about 6 minutes.
In a blender, in batches, puree cauliflower, leek mixture and broth until smooth; transfer to large saucepan. Stir in 1-1/2 cups water, pepper and salt; bring to boil. Reduce heat to medium-low; stir in Cheddar cheese and mustard. Simmer, stirring, until cheese is melted, about 2 minutes.
Cheddar Crostini: Mix Cheddar cheese with parsley. Spread mustard over baguette slices; top with cheese mixture. Bake on parchment paper-lined baking sheet in 425 F (220 C) oven until cheese is melted and bread is golden about 8 minutes. Let stand for 2 minutes before serving with soup.
per serving: about
Fibre5 gSodium972 mgSugars5 gProtein16 gCalories342.0Total fat20 gCholesterol50 mgSaturated fat9 gTotal carbohydrate27 g%RDI
Iron19.0Fibre0.0Folate53.0Calcium31.0Vitamin A23.0Vitamin C108.0