Baked Cauliflower Cream Soup
Soups • European
Description
For the broth, I used: 1 onion, 1 small carrot, 1/4 celery root, 5–6 peppercorns, 3 bay leaves, salt on the tip of a spoon, 6 cups of water. You can choose any other vegetables you have on hand for the broth.
Ingredients
- Carrot 1 piece
- Cauliflower 1 head
- Potato 3 pieces
- Onion 1 piece
- Salt to taste
- Ground Black Pepper a pinch
- Vegetable Oil 2 tablespoons
Step-by-Step Guide
Step 1
Break the cauliflower into florets. Slice the carrot into rounds and cut the potato into small cubes (they should be half the size of the cauliflower florets for even baking). Chop the onion coarsely.
Step 2
Place all the prepared vegetables in a baking dish, season with salt and pepper, add oil, and mix.
Step 3
Cover the dish with foil and bake in a preheated oven (355°F or high heat) for 45 minutes. In the last 5 minutes, you can remove the foil to brown the already soft vegetables. Let the dish cool.
Step 4
For the broth, chop the onion, carrot, and celery root coarsely. Pour water into a pot, add the onion, and bring to a boil. Add the carrot and celery, and season with salt. Cook over low heat until the vegetables and, accordingly, the broth are ready. 5 minutes before removing from heat, add pepper and bay leaf. Let the finished broth steep and cool, then strain out the vegetables and spices.
Step 5
In a blender, blend the baked vegetables with the broth until creamy. Bring the finished soup to a boil.
Step 6
When serving, garnish with vegetables, herbs, a drizzle of olive oil, or croutons as desired.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!