Roasted Cauliflower Cream Soup | RICARDO

Name: Roasted Cauliflower Cream Soup | RICARDO
Ingredients: 5 cups (500 g) frozen cauliflower, thawed; ¼ cup (60 ml) olive oil; 1 cup (95 g) leek, thinly sliced; 1 potato, peeled and cubed; 6 cups (1.5 litre) chicken broth; ⅓ cup (75 ml) 15% cream, plus more for serving; 2 egg yolks; ¼ cup (10 g) mixed herbs, finely chopped (such as flat-leaf parsley, chives, green onion, dill); ⅓ cup (75 ml) olive oil; 2 tsp (10 ml) lemon juice; 2 radishes, cut into small dice

www.ricardocuisine.com

This simple and affordable roasted cauliflower soup makes a perfect holiday starter.

Keywords

holidays
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cauliflower
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Ingredients

5 cups (500 g) frozen cauliflower, thawed
¼ cup (60 ml) olive oil
1 cup (95 g) leek, thinly sliced
1 potato, peeled and cubed
6 cups (1.5 litre) chicken broth
⅓ cup (75 ml) 15% cream, plus more for serving
2 egg yolks
¼ cup (10 g) mixed herbs, finely chopped (such as flat-leaf parsley, chives, green onion, dill)
⅓ cup (75 ml) olive oil
2 tsp (10 ml) lemon juice
2 radishes, cut into small dice