The secret of this soup is the garnish
By Nealey Dozier
ROASTED CAULIFLOWER AND POTATO SOUP WITH DILL WHIPPED CREAM
Serves: Serves 4-6
For the soup:
For the dill whipped cream:
Toss the potatoes with 2 tablespoons of olive oil and season with salt and pepper. Roast for 15 minutes. Meanwhile, toss the cauliflower with remaining 2 tablespoons of olive oil and season with salt and pepper. Add the cauliflower to the pan with the potatoes, stirring to combine. Cook for an additional 25 minutes, stirring midway through cooking, until vegetables are soft and golden brown.
In a Dutch oven or soup pot, melt butter over medium heat. Add the onions and leeks, and saute until tender and translucent, about 6 minutes. Add garlic and cook for another minute. Add the roasted vegetables and stock to the Dutch oven, and season with a little salt and pepper. Bring the liquid to a boil, reduce the heat to low, and simmer for 10 minutes.
To puree the soup, either run it through a food mill fitted with the medium disc or process in batches in a blender. If you want a very smooth soup, push the puree through a fine mesh sieve or chinois, if desired.
Return the soup to the Dutch oven. Add milk and creme fraiche, and rewarm over medium-low to medium heat. Whisk in cheese until completely melted, if using. Season the soup with kosher salt and pepper, to taste. (If making the soup in advance, leave out the milk, creme fraiche, and cheese until ready to reheat and serve.)
For the dill whipped cream, add heavy cream to a clean mixing bowl. Using a balloon whisk, whip the cream vigorously by hand until soft peaks begin to form. (I like a thickened yet still malleable texture.) Gently stir in the dill and a generous pinch of kosher salt. Chill for about an hour to allow flavors to marry. If the whipped cream gets too thick, just fold in a couple splashes of cream until it reaches the desired texture.
Serve the soup with a dollop of dill whipped cream, coarsely ground black pepper and a drizzle of good olive or walnut oil.
(Nealey Dozier is managing editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to firstname.lastname@example.org.)
Interested in a private Judaic studies instructor for free? Let us know by clicking here.
Sign up for the daily JWR update. It's free. Just click here.
To comment, please click here. © 2013, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.
To comment, please click here.
© 2013, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.