Roasted Cauliflower Soup

Some soups require chopping of many ingredients and others are extremely simple to pepare. The key to a really good soup is of course a good stock. In this recipe cauliflower florets, tossed with garlic and seasoning are roasted in convection then added to the soup base that has been prepared on the cooktop. The soup base is simple sauteed leeks and chicken stock but once blended with the roasted cauliflower the flavor meld to create a delicious soup.

I have included a recipe for spicy cheddar cheese crackers that are delicious on their own or served with soup.

Ingredients

Roasted Cauliflower Soup

1 medium head cauliflower, coarse stem removed, cut into 1" thick slices or florets

2 cloves garlic, minced

1/4 tsp mixed Italian seasoning

2 tbsp olive oil

1 large leek, trimmed washed thoroughly and sliced

1 tbsp olive oil + 1 tbsp butter

6 cups chicken, turkey or vegetable stock

1 tbsp chopped chives

Spicy Cheese Crispies

½ cup butter softened

1 ¼ cups shredded extra sharp cheese

1 cup all purpose flour

½ teaspoon salt

¼ teaspoon cayenne pepper

1 ¼ cups rice crisp cereal (I got at TJs)

Preparation

The Soup

Combine the prepared cauliflower, garlic, Italian seasoning and oil and spread onto a rimmed baking sheet.

Heat the oven in the Convection Roast Mode 400 - 425 degrees and roast for 20  - 25 minutes until the cauliflower begins to caramelize and is soft.  Stir once during the cooking to avoid overbrowning on one side. 

Meanwhile, heat a 2 qt capacity saucepan on moderate heat and add the remaining olive oil and butter.  When the butter is sizzling stir in the leeks and cook over moderate heat to soften.

Add the stock and bring to a gentle simmer.

Stir in the cooked cauliflower and simmer for 5 minutes, then puree till smooth. Taste and add a sprinkle of sea salt and freshly ground pepper and garnish with chopped chives.

Spicy Cheese Crackers

These crackers are very easy to make. Once combined, the batter needs to be rolled into a log and refrigerated for an hour or overnight prior to slicing and baking, so plan ahead. Since they are baked at 325 degrees Convection they can be baked before or after the vegetables are roasted.   The surprise ingredient of rice krispies gives these cookies a nice crunch.

Beat the butter and cheddar cheese in a large bowl till blended.

Whisk the flour, salt and cayenne together in another bowl and gradually beat into the cheese mixture. Stir in the rice krispies, then turn onto a lightly floured surface and knead into a stiff dough.

Shape the dough into an approximately 7” long roll, wrap in plastic and refrigerate for at least one hour or overnight.

Heat the oven Convection 325, cut the cookies into ¼” slices and place 1” apart on an ungreased cookie sheet.  Bake for 14 - 16 minutes until the edges are golden brow