When it’s cold outside, there is nothing better than a bowl of comforting, savory soup to warm you right up.
Chef Uno's latest creation will do just that. Try her homemade Roasted Cauliflower Soup with Brown Butter and Sage.
1 each whole head of cauliflower, chopped into 1" pieces
1/2 pound russet potato, peeled and diced into 1" pieces
1/2 cup diced white onion
8 cloves garlic
3 tablespoon olive oil
1 tablespoon salt
1/2 tablespoon ground black pepper
8 cups chicken stock (or vegetable stock)
1 stick butter
10 each sage leaves
Pre-heat oven to 350℉. Line baking sheet with parchment paper, place cauliflower in an even layer and drizzle with olive oil, salt and pepper. Season garlic cloves with olive oil, salt, pepper, fold into aluminum foil and place along side baking sheet in oven. Roast vegetables for 45 minutes or until cauliflower has a golden brown.
Heat stock pot to medium high heat, coat the pan with 1 tablespoon of olive oil and saute onions until they caramelize, 4-5 minutes. Add chicken stock and potatoes. Place lid on pot and cook until potatoes are tender then add roasted cauliflower and garlic. Turn off heat and blend the soup with an immersion blender until smooth. Run soup through a strainer and set aside until ready to serve.
In a separate saute pan, place one stick of butter in a cold pan and heat to medium high temperature. Allow butter to melt and water to cook off. Skim off white foam on top as it starts to cook. Stir with wooden spoon, scraping caramel colored milk solids from bottom pan. Add sage leaves, after butter has completely melted. Remove from heat once butter develops a nutty aroma.
When ready to serve, laddle soup into bowl, drizzle with brown butter and garnish with crispy sage leaf.
Cheers to eating well, Chef Uno.