Roasted Cauliflower Soup | Sweet Paul Magazine

By bsterna

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 cauliflower, broken into pieces
• 3 cups chicken stock
• 1 cup cream
• salt and pepper

Details

Servings 4
Adapted from sweetpaulmag.com

Preparation

Step 1

Start with the toast, use a cookie cutter and cut out stars from toasted bread.

Preheat oven to 380F.

Place onion and cauliflower in a large oven proof dish and drizzle with olive oil.

Place the cauliflower and onions in a large pot and add stock.

Bring to a boil.

Let it boil 5 minutes, add stock and season with salt and pepper.

Pure in a blender and serve with a toasted star, a little olive oil and some pepper.