Roasted Cauliflower Soup with Dill Whipped Cream
- 1 pound russet potatoes, peeled and cubed
- 1 head of cauliflower, chopped into florets
- 4 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1 leek, sliced into half moons and rinsed
- 1 medium onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 4 cups good-quality chicken stock
- 1/2 cup whole milk
- 1/2 cup crème fraîche
- 4 ounces grated sharp cheddar cheese (about 1 packed cup), optional
- Kosher salt and freshly ground black pepper
- 1/2 cup heavy cream
- 1 heaping tablespoon chopped dill
- Kosher salt, to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cauliflower (1 head)
- Dill (1 heaping tablespoon)
- Garlic (2 cloves)
- Leek (1)
- Onion, chopped (about 1 cup), medium (1)
- Russet potatoes (1 pound)
- Canned Goods
Chicken stock, good-quality (4 cups)
- Cooking & Baking
- Kosher salt (1)
- Kosher salt and freshly ground black pepper (1)
- Olive oil (4 tablespoons)
- Dairy
- 4 ounces grated sharp cheddar cheese, grated sharp (1 packed cup)
- Butter, unsalted (2 tablespoons)
- Creme fraiche (1/2 cup)
- Heavy cream (1/2 cup)
- Whole milk (1/2 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published February 27, 2012 (12 months ago).
102 people saved this recipe.
