Roasted Cauliflower Soup

Rachel Ricks

This is one of my favorite recipes from the advanced cuisine class I took in culinary school. I brought it to the tri-ward Relief Society Quilting Day to benefit the refugees last November.

4 heads Cauliflower (stems cut off- in large chunks)
2 large yellow onions small diced
4 parsnips peeled and small diced
4 ribs celery small diced
6 oz clarified butter
6 oz All Purpose flour
1 gallon Chicken Stock (hot)
3 cups heavy cream (warm)
Salt
White pepper
Lemon

Roast cauliflower chunks on a sheet tray covered with parchment paper at 375 degrees until the vegetables are roasted brown (30-45 min).
Sweat Mirepoix (onions, celery, and parsnips) in clarified butter until onions are translucent.
Add flour and cook stirring continuously for 4-5 minutes.
Add 1/2 chicken stock, whisk until thickened.
Add rest of chicken stock and whisk until thickened.
Add cauliflower and simmer until all vegetables are tender.
Puree in blender until very smooth.
Strain through chinos and return to stove.
Add warm cream, salt and white pepper, and a squeeze of lemon to taste.