Roasted cauliflower and potato soup

Potatoes roasted with rosemary and garlic – such a perfect combination. So completely comforting. This soup combines these flavors, as well as the equally perfect combination of cauliflower roasted with brown butter and caraway seeds. It’s not an elegant soup, but it is a delicious and substantial soup. We ate it on the coldest day of the winter, so far, with warm goat cheese rolls fresh out of the oven. Exactly right! I had actually roasted the cauliflower the night before, and cooked the potatoes in a clay pot at the same time. But I’m going to give you this recipe as though you were starting from scratch. It will work equally well either way.

Here’s Papas by Mr Loco. That means potatoes, doesn’t it?

half a head of cauliflower, cut into one-inch pieces
4 T butter
olive oil
2 more T of butter
1 t. & 1 t. fresh rosemary, chopped
1 t. caraway seeds, crushed
4 medium-smallish potatoes, washed and cut into one-inch cubes
1/2 cup white wine
1 shallot – finely diced
2 cloves of garlic – finely diced
2 T. rice
2 T lentils
(the rice and lentils will add texture to the soup, but if you don’t have them, it will work out fine!)
Dollop of butter, dash balsamic

Vegetable broth. I made a rich broth with veggies, shallots, garlic, a handful of french lentils, a dash of tamari, a dollop of marmite, and a teaspoon of tomato paste. And I seasoned it with sage, thyme, rosemary, and a bay leaf.

Heat the oven to 400 degrees. Brown the 4T of butter, by putting it in a small saucepan, cooking till it gets foamy (skim this off) then till the solids collect on the bottom of the pan, turn brown, and start to smell toasty. Strain through cheesecloth, a coffee filter, or a strong paper towel.

Toss the cauliflower, potatoes, 1 T olive oil, the brown butter, caraway seeds, and 1 t. rosemary. Put them on a baking sheet and roast for about 30 minutes, till they’re starting to get brown and crispy on the outside, and soft on the inside.

In a large soup pan, warm the butter. When it starts to bubble and turn brown, add the shallots, garlic and rosemary. Add the white wine and cook till everything is syrupy and thick. Then add the lentils and rice and cook for a few minutes. Add the roasted cauliflower and potatoes, mix well, and cook for a few minutes. Add vegetable stock to cover, plus about an inch.

Bring to a boil, then lower the heat and simmer for about 20 minutes. If you added the rice and lentils, makes sure they’re cooked. Then add a dollop of butter and a dash of balsamic. Purée about half of the soup. Return it to the pot and make sure it’s hot through. Taste for salt and pepper.

1 thought on “Roasted cauliflower and potato soup

  1. Pingback: The elegant leftover scheme | Out of the Ordinary

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