Roasted Cau­li­flower Soup with Ched­dar Cros­tini

Canadian Living - Holiday Entertaining - - Holiday feasts -

Hands-on time: 30 min­utes

To­tal time: 1 hour

Makes: 6 serv­ings

Don’t be afraid to let the cau­li­flower turn a very deep golden colour (with­out burn­ing it, of course); the darker the flo­rets, the richer the roasted taste, and the more flavour­ful your soup will be.


1 head cau­li­flower, cut in 2-inch flo­rets (about 8 cups) veg­etable oil but­ter leeks (white and light green parts only), halved length­wise and sliced cross­wise cloves gar­lic, minced pkg (900 mL) sodium-re­duced veg­etable broth pep­per salt shred­ded ex­tra-old Ched­dar cheese

1 tbsp D ijon mus­tard

Ched­dar Cros­tini:

¾ cup shred­ded ex­tra-old Ched­dar


2 tbsp chopped fresh pars­ley

4 tsp D ijon mus­tard

16 slices (½ inch thick) baguette Soup: Place cau­li­flower on rimmed bak­ing sheet; driz­zle with oil. Roast in 425°F oven, turn­ing oc­ca­sion­ally, un­til very deep golden on all sides, about 45 min­utes. Mean­while, in skil­let, melt but­ter over medium heat; cook leeks and gar­lic, stir­ring, un­til leeks are soft­ened, about 6 min­utes.

In blender, purée to­gether cau­li­flower, leek mix­ture and broth, in batches, un­til smooth; trans­fer to large saucepan. Stir in 1½ cups wa­ter, pep­per and salt; bring to boil. Re­duce heat to medium-low; stir in Ched­dar and mus­tard. Sim­mer, stir­ring, un­til cheese is melted, about 2 min­utes. Ched­dar Cros­tini: In bowl, com­bine Ched­dar with pars­ley. Spread mus­tard over baguette slices; top with Ched­dar mix­ture. Bake on parch­ment pa­per–lined bak­ing sheet in 425°F oven un­til cheese is melted and bread is golden, about 8 min­utes. Let stand for 2 min­utes be­fore serv­ing with soup. 1 tbsp 2 tbsp 2 3 1 ¾ tsp ¼ tsp 1¼ cups per serv­ing: about 342 cal, 16 g pro, 20 g to­tal fat (9 g sat. fat), 27 g carb (5 g di­etary fi­bre, 5 g sugar), 50 mg chol, 972 mg sodium, 380 mg potas­sium. % RDI : 31% cal­cium, 19% iron, 23% vit A, 108% vit C, 53% fo­late. 1.8 kg

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