About this recipe:Hearty cauliflower and tasty leeks combine in this delicious, creamy soup ideal as a starter to a larger meal or served with a sandwich for a warming lunch.
2 cloves garlic, minced
2 tablespoons vegetable oil
1 head cauliflower, broken into florets
3 tablespoons butter
2 leeks, white part only, chopped
2 tablespoons plain flour
950ml chicken stock
80ml double cream
1 teaspoon dried chervil
1 teaspoon salt
1 tablespoon ground black pepper
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 140 C / Gas 1.
Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking tray; pour oil mixture over cauliflower. Toss to coat.
Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
Melt butter in a large stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavours have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.